Heart of Palm and Licuri Sauce


500g raw hearts of palm, chopped

200g raw cashew nuts, soaked for 6hrs

1 diced onion

3 garlic cloves, chopped

3 tablespoons of licuri oil

1 tablespoon chopped rosemary

Lemon to taste

Salt to taste

2 cups water


1. In a pan sue the garlic and the onion, add the palm heart and cover with water. Let it cook over low heat for 20 minutes. Bring to the blender, add the nuts and beat until smooth.

2. Return cream into the pan and season with rosemary, lemon, salt and licuri oil. Add more water if the cream is too thick.

3. Serve with any kind of pasta.

Recipe developed by Alessandra Luglio and team.