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.