Hearts of Palm “Pasta” with Two Pestos

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

• 2 cups sun-dried tomato , not packed in oil
• 1 cup David’s extra virgin olive oil
• 1 bunch basil
• 1/4 cup almond flour
• 4 cloves garlic
• 1/4 cup nutritional yeast

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.