To make the pesto
Components
- 1 cup of fresh basil leaves
- 1/4 cup of unsalted roasted cashew nuts
- 1/4 cup of finely grated Parmesan cheese
- One garlic clove
- Half a tea cup of olive oil
- One frozen water cube
Setup phase
- Thoroughly wash and dry the basil leaves. Remove the skin from the garlic clove.
- Place the basil leaves, garlic clove, chestnuts, grated cheese, olive oil, and an ice cube in the mixer cup—the ice cube helps keep the sauce from darkening after blending. Blend thoroughly until you achieve a smooth sauce (alternatively, you can blend it in a blender). Season with salt and pepper to taste. Pour into a bowl and set aside.
Note: If you have leftover sauce, place it in a clean glass jar with a tight seal and keep it refrigerated for up to 15 days or frozen for up to one month.
In order to express it differently
Components
- 650 g of heart of palm was fresh in tolets (approximately 4 pieces).
- One tablespoon of olive oil
Setup phase
- On a board, slice each puddle tolet down the middle across the width so they fit in the frying pan for sweetening.
- Place a non-stick frying pan over medium heat. Once heated, add water and olive oil, then put in the palmito pieces. Cook for approximately 4 minutes, turning them with tongs to brown and cook the palmitos evenly.
- Place the golden palms on the board and slice them into thick rounds (approximately 3 centimeters). Serve alongside the pesto sauce.
