HEARTS OF PALM, PESTO & TOMATO SALAD

First, prepare the Basil Pesto: In a food processor, process the basil, garlic, and pine nuts until smooth. Slowly add the olive oil (through the top opening) while the processor is running. At the very end, add the grated cheese, the juice of 1 lemon, sea salt, and black pepper, then pulse again. Taste and adjust seasoning with more sea salt or lemon, if needed. Store the pesto in a sealed glass container in your fridge, topping it with a thin layer of olive oil to prevent drying. Before using, shake the container or jar and add a tiny splash of olive oil to spruce it up. To assemble the salad, combine the ~3 cups halved cherry tomatoes, 2 small cans (14 oz) sliced hearts of palm, juice of 1/2 fresh large lemon, 1/2 tsp sumac, 1/2 tsp sea salt, and a handful of fresh basil leaves in a bowl. Add a desired amount of the prepared basil pesto and toss to combine. Enjoy every bite of this easy salad!