Start writing here...
Hearts of Palm “Pasta” with Two Pestos
April 18, 2019 by Jodi MacKinnon (QFG) Leave a Comment
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 minsHearts of palm make an excellent, Paleo-friendly pasta substitute and when tossed with fresh and bold flavourful pestos, who will miss the carbs?
Course:
Mains
Cuisine:
American
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
- Process all ingredients to a smooth puree in a blender and season to taste. Refrigerate until needed.
Sun-dried Tomato Pest
- Cover the sundried tomato in boiling water and let soak for 20 minutes until soft, and then drain.
- Process all ingredients to a smooth puree in a blender and season to taste. Refrigerate until needed.
- 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.
