Bunya Nut Pesto

Bunya Nut Pesto is a delightful Australian twist on the classic Italian sauce, celebrating the rich, creamy texture of Bunya nuts. Paired with fresh basil, Parmesan, and a hint of garlic, this pesto is perfect as a pasta sauce, dip, or spread. It's a delicious way to incorporate native Australian ingredients into your cooking while offering a unique flavour experience.

Serves: 4-6

Preparation Time: 15 minutes

Cooking Time: 10 minutes (to prepare the Bunya nuts)

Ingredients:

• 1 cup cooked Bunya nuts (approximately 15-20 nuts)

• 1 cup fresh basil leaves, packed

• 1/2 cup Parmesan cheese, grated

• 1/2 cup extra virgin olive oil (plus extra if needed)

• 2 cloves garlic, peeled

• 1/4 cup pine nuts (or substitute with macadamia nuts for a more Australian touch)

• 1/2 tsp salt, or to taste

• Freshly ground black pepper, to taste

• Juice of half a lemon (optional, for added freshness)

Method:

1. Prepare the Bunya Nuts: If your Bunya nuts are raw, boil them in salted water for about 30 minutes, then allow them to cool. Remove the hard shell and the brown inner skin to reveal the creamy nut inside. Measure out 1 cup of the cooked nuts.

2. Toast the Pine Nuts: Heat a small, dry frying pan over medium heat. Add the pine nuts and toast them for 2-3 minutes, stirring frequently, until they are golden brown and fragrant. Remove from the heat and set aside.

3. Blend the Ingredients: In a food processor, combine the Bunya nuts, basil leaves, Parmesan cheese, toasted pine nuts, garlic, salt, and a few grinds of black pepper. Pulse a few times to break down the ingredients.

4. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth, creamy pesto. If the pesto is too thick, add a little more olive oil, one tablespoon at a time, until the desired consistency is reached.

5. Adjust Seasoning: Taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice as needed.

6. Serve: Transfer the pesto to a serving bowl or jar. It can be used immediately as a pasta sauce, spread on bread, or as a dip. Store any leftovers in an airtight container in the fridge for up to one week.

Tips:

• For a nut-free version, replace the pine nuts with sunflower seeds.

• If you prefer a spicier kick, add a pinch of chilli flakes while blending.

• To maintain the pesto’s bright green colour, blanch the basil leaves in boiling water for 10 seconds, then immediately plunge them into ice water before using.

Enjoy this uniquely Australian twist on a classic pesto!