You’ll love the modern twist of 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. 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 and takes 10 minutes
115g sunflower seeds
2 tsp pikopiko powder
½ cup foodies extra virgin olive oil
pinch of foodies flaky sea salt
In a pan lightly toast the sunflower seeds in 1 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.
Use a stick blender or mortar and pestle to blend the seeds,pikopiko powder and oil until the pesto reaches the consistency you prefer.
Add seasoning to taste.
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
- Claire Be