True local treat: Try this delicious Bunya Nut Pesto

Hinterland Homesteading with Racheal Pascoe 

Let’s put a delicious Australian twist on a classic Italian recipe! The word Bunya means big in many Aboriginal languages. Come and join me as I make Big Nut Pesto!  

Native Australian Bunya trees are an Australian native, found mostly here in Queensland and into the northern parts of New South Wales. The seed cones are large, up to 10kg each, heavy enough to dent a car parked under the tree when the cones fall. The big trees drop their cones towards the end of Summer and into Autumn. Each cone contains many seeds/nuts. Bunya nuts are versatile and can be eaten in various ways, including raw, boiled, roasted, ground into flour for baking, or even brewed into tea. 

The nuts are inside a hard shell which needs to be removed using a hammer. The nuts can be eaten raw, but I have been told they also make a terrific pesto. 

Bunya nuts are actually very healthy, often considered a superfood due to their rich nutritional profile. They are high in protein, fibre, essential amino acids, healthy fats (omega-3 & 6), and minerals. Bunya nuts are low in fat and naturally gluten-free, making them great for energy, digestion and overall well-being. Knowing all of this, I am super happy to give them a try.  

Ingredients:
• 2 bunches of basil leaves
• 1 clove of garlic
• 150ml olive oil
• 200g ground cooked bunya nuts 
• 1/2 cup parmesan
• Salt and pepper

Method:
Before you start, boil the nuts in salted water 30 mins. Once cooled, remove the hard outer shell, you are then left with the creamy nut inside. I then dry fried my bunya nuts in the frypan for a few minutes, to give them a semi roasted flavour. You could also roast them in the oven on a low heat. 

Blend basil, garlic and olive oil in food processor or use a stick mixer. This works just as well for small amounts. Add bunya nuts, parmesan, salt and pepper, and mix well. If your mix is a little too dry, add a drizzle more oil or cream if you are going to mix it through pasta. 

I was pleasantly surprised how delicious the pesto was! It was very similar to pine nuts that I would normally use. We ate the pesto with cheese and crackers, but you could certainly enjoy it stirred through some pasta and make it a main meal. 

Happy homesteading everyone!