• Add the basil, pine nuts, vegan parmesan cheese, garlic, lemon juice, salt, black pepper, and 1⁄3 cup of olive oil to a small blender and blend until smooth.
• Add remaining 1⁄2 teaspoon olive oil to a non-stick pan over medium heat. Once heated, add the hearts of palm pasta and toss. Keep tossing and stirring the pasta until it’s heated up (approximately 1 – 2 minutes).
• Remove the pan from the heat and add in the pesto. Toss and stir to coat the pasta.
• Serve the pasta warm and top with additional vegan parmesan cheese and fresh basil if preferred. Store leftovers in a food-safe airtight container for up to 4 days.

Source: jessicainthekitchen.com