Fresh Hearts of Palm with Cilantro Pesto

  • Active Time 15m
  • Total Time 30m

Serves 6


  • 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

Companion recipe: Cilantro Pesto


In a medium saucepan over medium heat, combine the hearts of palm, garlic, black peppercorns, cumin, orange juice, water and salt. Bring the mixture to a boil and lower to a simmer for 12-15 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 2-3 days covered.

Place the radicchio leaves on 6 individual plates. Cut the hearts of palm lengthwise, then stack 4 halves log cabin style on each plate. Drizzle each plate with cilantro pesto. Garnish with fresh cilantro.

Recipe created exclusively for by Allen Susser.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4194

nutrition information per serving

148 calories; 10g total fat; 7mg cholesterol; 1111mg sodium; 12g carbohydrates; 1g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.