Pesto and Avocado Fresh Mini Tarts

By Chef:  Chris Anca
Posted: June 24, 2013


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Pesto and avocado – two savory food items that most everyone loves whether they’re raw foodies or not! This is a great recipe to try out if you love the enticing flavors of garlic, basil and olive oil in pesto but want to enjoy something other than the typical pasta dish. Or maybe you just hit up the farmers market and scored fresh basil and have avos ripe and ready to use on hand! Either way you wont be disappointed with this recipe.


Tart Crust:

  • 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

Pesto/Avo Mix:

  • 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


1. Add the first set of ingredients to a blender and process until completely mixed.

2. 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.

3. Press each into a tart shape. Place in fridge.

4. Add all ingredients for the pesto in a food processor and wiz until it gets an oozy consistency.

5. Mix 6-7 tablespoons of pesto with 1 avocado. Season more if needed (lemon juice, sea salt, black pepper).

6. Scoop the pesto-avocado mixture into the tart shapes and return to fridge.
Serve cold.


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!