Pesto and avocado are two favourites that everyone loves, raw foodist or not, and this recipe brings them together in a fresh, no-cook version. The crisp almond and seed crust is a real improvement on a classic pastry base, while the pesto-avocado mixture brings all the richness of fresh basil and garlic. Perfect as a starter or as part of a spread of nibbles.
Pesto and Avocado Mini Tarts
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Ingredients
For the tart crust
- ⅔ cup almonds
- 4 tablespoons sesame seeds
- 4 tablespoons ground flaxseed
- 4 tablespoons crushed sunflower seeds
- 1 small clove of garlic, grated
- 4 tablespoons extra virgin olive oil (cold-pressed ideally)
- 2 tablespoons fresh lemon juice
- 1 pinch of sea salt
- freshly ground black pepper, to taste
For the pesto-avocado mixture
- 3 cups fresh basil, tightly packed
- 1 handful of almonds
- 1 small handful of sunflower seeds
- 1 medium clove of garlic, grated
- sea salt, to taste
- freshly ground black pepper, to taste
- 4 to 5 tablespoons extra virgin olive oil
- 2 to 3 tablespoons lemon juice
- 1 avocado
- extra lemon juice, if needed
Preparation
- Place the tart crust ingredients in a blender and blend until you have an even mixture.
- Lightly brush your mini tartlet moulds with olive oil. Divide the mixture in 2, then each half into 3, to obtain 6 equal portions.
- Press each portion into a mould to form the tart base. Place in the fridge.
- Blend all the pesto ingredients in a food processor until smooth and creamy.
- Mix 6 to 7 tablespoons of pesto with the avocado. Adjust the seasoning if needed (lemon juice, salt, pepper).
- Divide the pesto-avocado mixture between the tart cases and return to the fridge.
- Serve well chilled.
Tip
The pesto recipe makes more than the tartlets need: keep the rest to dress a bowl of pasta the same evening.
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FAQ: your questions about pesto and avocado mini tarts
How do you store homemade pesto?
In a jar, pressed down and covered with a film of olive oil to seal it from the air, a classic pesto keeps for 4 to 5 days in the fridge. As soon as it contains avocado, as it does here, count on 48 hours instead: the flesh oxidises quickly. Take it out about ten minutes before serving, since the oil firms up in the cold and the pesto softens again at room temperature.
Can you freeze homemade pesto?
Yes, and it is the best way to use up a big basil harvest. Pour it into an ice cube tray, freeze, then store the cubes in a bag: you can then take out exactly what you need. Do not freeze the avocado version, though, as its texture turns grainy on thawing. Make the pesto on its own, freeze that, and stir in the avocado at the last moment.
How do you stop pesto from oxidising?
Three habits are enough. Lemon juice in the mixture, which slows the browning. A layer of olive oil on the surface of the jar, or cling film pressed directly onto the pesto, to shut out the air. And a quick spin in the food processor rather than a long blend, which warms the basil and oxidises it further.
How do you make avocado pesto?
First make a classic pesto — tightly packed basil, almonds, sunflower seeds, garlic, olive oil, lemon, salt and pepper — then mix 6 to 7 tablespoons of it with the flesh of a ripe avocado. Mash with a fork to keep some texture, or blend briefly for a smooth result. Always adjust the lemon and salt after adding the avocado, which softens the whole thing.
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