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Pikopiko Salsa

Pikopiko Salsa

Pikopiko fronds
Sunflower seeds
Olive oil
Lemon wedges

Wash and chop a couple of good handfuls of Pikopiko fronds. Blanch briefly in boiling water, drain and cool.  Toast sunflower seeds, crush lightly, and add to the Pikopiko with chopped garlic. Mix everything together with a little Foodies extra virgin olive oil and season to taste with salt and pepper. Serve with lemon wedges, and crusty bread.

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  • Claire Be