Vegan Hearts of Palm 'Scallops' with Pesto - Recipe

Preparation Method

• If serving with pasta, start making the pasta according to the packet instructions.
• Crush the garlic into a food processor, squeeze over about 2 tsp lemon juice and leave for 10 minutes – the lemon juice helps soften the raw garlic taste. Add the nuts and blend to finely chop, then add the fresh herb leaves and blend again to finely chop the leaves. With the food processor running, drizzle in 3 tbsp of the olive oil to make a pesto, scraping down the machine as needed.
• Heat a large frying pan or griddle pan over medium-high heat until very hot (use a hot grill instead if you only have one frying pan). Brush the asparagus with 1 tsp of the olive oil and lay the asparagus in the hot pan in an even layer. Sear on one side for 3-4 minutes (this works best with a heatproof weight laid on top to press down the spears),then turn the asparagus and sear on the other side for a further 2-3 minutes. Arrange the asparagus on 2 plates and squeeze 1/2 tsp lemon juice over each portion of asparagus. Season to taste with salt and lots of black pepper.
• Meanwhile, drain and rinse the hearts of palm, then slice each stem widthways into 4 scallop-like rounds. Heat a large, heavy frying pan over medium heat until hot, add the last 1 tbsp olive oil and swirl to evenly coat the pan. Add the rounds in a single layer, cut sides down, and cook without moving or stirring until golden brown on one side, 2-3 minutes. Carefully flip and cook for another 2 minutes until browned on the other side.
• Arrange the hearts of palm over the asparagus, spoon over the pesto and garnish with the lemon zest.