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Categories:Viewed: 20 - Published at: 3 years ago
Ingredients
- 2 garlic cloves
- One 28-ounce can or two 14-ounce cans of hearts of palm, drained
- 1/ 3 cup extra virgin olive oil, or as needed
- 1/ 2 cup whites of scallions, finely chopped
- Dash of salt (optional)
Method
- Process the garlic to a paste in a food processor.
- Add the hearts of palm and process to a course puree.
- With the machine on, add the oil in a thin stream until you see the mixture coming together as a velvety puree.
- The absorbency of palm hearts can vary; any one batch may absorb a bit less or more than 1/3 cup of oil.
- Transfer the puree to a serving bowl and stir in the scallions.
- Taste for salt.
- Serve within a few hours.
