Auckland Museum blog

Pikopiko pesto

I’m going to be at the Museum this Saturday demo’ing cooking with traditional Maori ingredients.

You’ll love the modern twist I’ve given this delicious spread, which is quick and easy to make. For times when fresh pikopiko is hard to come by, use the powdered form, and you will still achieve a great flavour and colour.

100g sunflower seeds

25g ground flaxseeds

2 teaspoons pikopiko powder

¼ ricebran oil

Pinch of salt

Makes: Approximately 150g
Time: 10 minutes

1. In a frypan, lightly toast the sunflower and flaxseeds in a teaspoon of oil until slightly brown.  Keep an eye on the pan as the 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.
2. Use a mortar and pestle to blend the seeds, pikopiko powder and oil well until the pesto reaches the consistency you prefer.  I like mine a little chunky.
3. Adjust seasoning to taste.

SERVING

Pikopiko pesto is perfect with bread and crackers
Try piling the pesto on top of grilled steak or pasta for a dash of difference

Pikopiko fern tips

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