You’ll love the modern twist Charles Royal has 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.
Pikopiko pesto is perfect with bread and crackers Try piling the pesto on top of grilled steak or pasta for a dash of difference
You can see Maori recipes on the Maori Channel ‘Maara Kai’ on Sundays. Our very special rongoa man “Pa McGowan” features on this neat show.