I found the inspiration for this recipe on my new favourite recipe site Tales of a Kitchen and have just tweaked it a bit using the ingredients I had at home. As I made these for my graduation party, I doubled the ingredients to make 12 tarts.
I found the raw garlic is quite strong, so if you are not a fan of garlic leave it out. You can find the original recipe here.
2/3 cup almonds
2/3 cup walnuts
4 tbsp sesame seeds
½ cup ground flaxseed (linseed)
½ garlic clove, minced
½ cup coconut oil, melted
2 tbsp olive oil
4 tbsp lemon juice
Pinch pink Himalayan salt and pepper
1 cup of tightly packed basil
2 zucchinis, roughly chopped
½ clove garlic, minced
1/4 cup walnuts
¼ cup pine nuts
¼ cup + 2 tbsp olive oil
¼ cup lemon juice
Pinch salt and pepper
Note: you may want extra lemon juice to add to the pesto once done.
First take 2 muffin trays (that have 6 holes in each) and line them with glad wrap.
In a food processor, mix all of the tart base ingredients until well combined. Take some of the mixture and see if it sticks together easily; if it is too dry add some more lemon juice until it sticks together quite easily; if it is too wet add some more flaxseed meal.
Now take equal parts of the mixture and press it into each individual muffin tin to make a tart shape. Then place in the fridge to set.
To make the pesto there is no need to wash the food processor, just add all the pesto ingredients in the blender except for the avocado. Blend the ingredients until well combined.
In a separate bowl, mash up the two avocados with a squeeze of lemon juice and salt and pepper to taste. Take the pesto mix and mix it in with the avocado.
Remove the tart bases from the fridge and scoop equal amounts of the pesto mix into each tart. Leave in the fridge to set for a few hours or overnight and enjoy while cold.