Shredded Pesto Jackfruit I have to say, I wasn’t a huge fan of jackfruit until I figured out a preparation method that helps it to be tender and flavorful. This involves a few easy steps, but, in my opinion changes the jackfruit game entirely, transforming it from bland, dry strings or chunks to a much more appealing - and juicy - texture. These pieces of Shredded Pesto Jackfruit can be served on salads, in sandwiches or wraps, pasta, in vegan omelets – it’s really adaptable.
40-ounces water- or brine-packed jackfruit, drained and rinsed 1 tablespoon olive oil 6.5-ounces vegan pesto, homemade or store-bought Salt and pepper to taste
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Heat the olive oil over medium heat in a large pan for a minute, spreading to coat.
Meanwhile, add the jackfruit pieces in two phases a food processor and pulse until the jackfruit is in smaller, thinner strips. Keep an eye on it so it doesn’t get too finely minced. I did this in two sessions so it would be more uniform and not get too small.
Add to the pan and sauté for eight minutes, stirring often.
Transfer to the prepared baking sheet and spread evenly; cook for 10 minutes. Remove from the oven, decrease the heat to 350 degrees, stir the jackfruit with a spatula, and cook for another 10 minutes. Season with salt and pepper and serve as you like.
Jackfruit, Entrée, Main, Main Dish, Pesto, Easy
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