Pesto and Avocado Mini Tart Recipe

Pesto and avocado fresh mini tarts
Author: TalesofaKitchen
Prep time: 15 mins
Total time: 15 mins
Serves: 6





Ingredients

⅔ cups almonds
4 TBSP sesame seeds
4 TBSP flax seeds, ground
4 TBSP sunflower seeds, crushed
1 small garlic clove, grated
4 TBSP extra virgin olive oil (I used cold pressed)
2 TBSP freshly squeezed lemon juice
pinch sea salt
freshly ground black pepper, to taste
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3 cups tightly packed fresh basil
1 handful almonds
1 small handful sunflower seeds
1 medium garlic clove, grated
sea salt, to taste
freshly ground black pepper, to taste
4-5 TBSP extra virgin olive oil
2-3 TBSP lemon juice
1 avocado
extra lemon juice, if needed

Totally scrumptious, healthy, and vegan!
Instructions
Add the first set of ingredients to a blender and process until completely mixed.
Brush your mini tart shapes with a bit of olive oil.
Divide the base mixture in 2 and then each in 3 equal parts. This will give you 6 equal parts. Press each into a tart shape. Place in fridge.
Add all ingredients for the pesto in a food processor and wiz until it gets an oozy consistency.
Mix 6-7 tablespoons of pesto with 1 avocado. Season more if needed (lemon juice, sea salt, black pepper).
Scoop the pesto-avocado mixture into the tart shapes and return to fridge.
Serve cold.

Notes
The pesto recipe will yield more pesto than required for the mini tarts. Which means you can plan some pesto pasta for dinner as well!

Thank you to http://talesofakitchen.com for sharing this wonderful recipe!