Get Your Hands on Some Palm Pesto

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I'm a little giddy around this spring weather. It makes me want to have light, bright and healthy every single day. But salads and rice bowls can get exceptionally boring.


I recently went to a restaurant that had a chopped hearts of palm salsa on top of a fish. It was tart and refreshing - and everything I want in my springtime meals. So I took the idea and made it into a lunchtime-friendly all purpose pesto kind of sauce. It's basically just throwing a bunch of deliciousness in a blender and then making sure you keep some on hand for anything you want to brighten up.

I made it for a rice bowl and then literally ate it for lunch every single day for a week. I started pouring it on eggs in the morning and salads at night. It's the very definition of cheap and cheerful. 

Palm Pesto
1 14 oz can hearts of palm, drained
1/3 cup walnuts
4 large garlic cloves
1 cup basil
1/2 cup olive oil
Dash of salt

Combine everything in a blender and fully blend until incorporated.

And if you want an idea for a rice bowl to go with it:

Rice bowl
1 cup cooked brown rice
1 cup sliced cherry tomatoes
1/2 cup chopped scallions
1 cup arugula

Combine everything in a bowl and top with the palm pesto.