Fresh Hearts of Palm with Cilantro Pesto

Fresh Hearts of Palm with Cilantro Pesto

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Fresh Hearts of Palm with Cilantro Pesto

Hearts of Palm is a vegetable harvested from the inner core and growing bud of certain palm trees. This recipe tops the vegetable with a delicious cilantro pesto dressing.

Recipe Courtesy of

Nutrition Facts

Serves 6

Facts per Serving

Calories: 148 Fat, Total: 10g Carbohydrates, Total: 12g
Cholesterol: 7mg Sodium: 1111mg Protein: 5g
Fiber: 1g % Cal. from Fat: 61% % Cal. from Carbs: 32%


  • 1 1/2 pounds hearts of palm
  • 2 cloves garlic
  • 6 whole black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1 cup orange juice
  • 2 cups water
  • 1 tablespoon kosher salt
  • 1 head radicchio, washed and dried
  • 1/2 cup cilantro pesto
  • 8 sprigs fresh cilantro
  • CILANTRO PESTO: 1 teaspoon toasted cumin seed
  • 1 teaspoon grated orange zest
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped cilantro
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon crushed red pepper flakes


  • 1 FOR THE HEARTS OF PALM: In a medium sauce pan over medium heat combine the hearts of palm, garlic, black peppercorns, cumin, orange juice, water and salt.
  • 2 Bring the mixture to a boil and lower to a simmer for 12 to 15 minutes, until tender. Remove from heat and let cool to room temperature. The hearts of palm can be used now or can be refrigerated for 2 to 3 days covered.
  • 3 TO PREPARE THE SALAD: Place the radicchio leaves on 6 individual plates. Cut the hearts of palm lengthwise, then stack 4 halves log cabin style on each plate.
  • 4 Drizzle each plate with cilantro pesto. Garnish with fresh cilantro.
  • 5 TO PREPARE THE PESTO: Place all the ingredients into a blender and blend for 5 seconds on high.


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