Hearts of Palm in Parsley-Caper Sauce

Ingredients:

• 2 cans hearts of palm, cut in half
• 1/2 bunch parsley
• 1 clove garlic
• 2 slices of onion
• 2 really small dill pickles
• 1/2 jar of capers with juice

Blend above (except palms), and add:

• Olive oil
• Small amount red vinegar
• 1/4 teaspoon Dijon mustard
• Some pimento (optional)
• Salt and pepper to taste

Directions:

Pour over palms and let marinade for 2 hours before serving.