Recipe: Pikopiko pesto

By Charles Royal

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Pikopiko pesto. Photo / Jason Burgess
Pikopiko pesto. Photo / Jason Burgess

You'll love the modern twist I've given this delicious spread, which is quick and easy to make. For times when fresh pikopiko ferns are hard to come by, use the powdered form that can be brought from my website. Here's a tip: Fresh pikopiko fiddlehead fern tips turn from green to brown if not stored properly, but using the pikopiko powder means the pesto lasts much longer in the fridge.

Makes 115g
Time: 10 minutes

115g sunflower seeds
2 tsp pikopiko powder
½ cup oil
pinch salt

1 In a pan lightly toast the sunflower seeds in a teaspoon of the oil until slightly brown. Keep an eye on the pan as the seeds are notoriously quick to burn. Should this happen, toss the burnt seeds to the birds and start the process again. As soon as the seeds are done, remove them from the pan and set them aside.

2 Use a stick blender or mortar and pestle to blend the seeds, pikopiko powder and oil until the pesto reaches the consistency you prefer. I like it a little chunky.

3 Add seasoning to taste.

Serving ideas:

* Pikopiko pesto is perfect with bread and crackers.

* Try piling the pesto on top of grilled steak or pasta dishes for a dash of difference.

- Herald on Sunday

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