Hearts of Palm “Pasta” with Two Pestos
Hearts of palm make an excellent, Paleo-friendly pasta substitute and when tossed with fresh and bold flavourful pestos, who will miss the carbs?
by Jodi MacKinnon (QFG)
Hearts of Palm “Pasta” with Two Pestos
Prep time
Prep Time
20 mins
Cook time
Cook Time
10 mins
Total time
Total Time
30 mins

Ingredients:

  • 1 can hearts of palm (cut into julienne or spiralized)
Pistachio-Basil Pesto
  • 2 cloves garlic
  • 1/2 cup pistachios (shelled)
  • 1 bunch basil
  • 1/2 cup David’s extra virgin olive oil
  • 1/2 lemon (juice)
Sun-dried Tomato Pesto

Instructions:

Pistachio-Basil Pesto
  1. Process all ingredients to a smooth puree in a blender and season to taste. Refrigerate until needed.
Sun-dried Tomato Pest
  1. Cover the sundried tomato in boiling water and let soak for 20 minutes until soft, and then drain.
  2. Process all ingredients to a smooth puree in a blender and season to taste. Refrigerate until needed.
  3. In a saute pan heat the julienne of hearts of palm with one of the pestos, tossing to coat. Serve garnished with a basil sprig.

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Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.


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