With Charles Royal
Makes - Approximately 150g
Time - 10 minutes
200g cooked & chopped fresh pikopiko
100g sunflower seeds
2 teaspoons pikopiko powder
1/4 cup ricebran oil
In a frypan, lightly toast the sunflower and flaxseeds in a teaspoon of the oil until slightly brown.
Keep an eye on the pan as seeds are notoriously quick to burn.
Should this happen, toss out 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 or they will continue to cook.
Use a stick blender to blend the seeds, pikopiko powder and oil well until the pesto reaches the consistency you prefer. I like mine a little chunky.
Mix in the chopped pikopiko
Adjust 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.
(Broadcast: 27 July 2012)