Great as a dip for fresh vegetables or as a spread on whole grain bread, brown rice crackers and cakes.
1 large ripe avocado, peel and pit removed
1 cup combined walnuts and blanched almonds
1 cup steamed baby spinach or kale
½ cup fresh basil
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
3 cloves raw garlic
1 pinch of nutmeg
Salt and fresh ground pepper to taste
1. Combine ingredients in a food processor and blend to desired consistency.
2. Chill before serving.
These pecan pie tarts are uncooked and look lovely with a dollop of coconut whipped cream or a scoop of ice cream! Dairy-free of course ;)