Pasta and Cherry Salad with Mint Pesto and Roasted Almonds

Name: Pasta and Cherry Salad with Mint Pesto and Roasted Almonds
Yield: 6
Ingredients: 1⁄2 pound raw macadamia nuts; 1 cup shredded, unsweetened dry coconut; 1 tablespoon grated lime zest; 2 tablespoons lime juice; 1⁄2 vanilla bean, seeds only; 1 teaspoon salt; 4 packets stevia (an all-natural artificial sweetener, available at health-food stores); 2 tablespoons agave nectar (available at health-food stores); Cold-pressed coconut butter (also known as coconut oil; available at garden of life), or macadamia-nut oil; 5 ripe avocados, peeled and pitted; 1⁄2 cup lime juice; 1⁄4 cup packed grated lime zest; 1⁄4 cup agave nectar; 2 tablespoons cold-pressed coconut butter; 1⁄2 vanilla bean, scraped, seeds reserved; 1⁄2 teaspoon salt; 10 packets stevia; Put the nuts in the bowl of a food processor, and place in the freezer to chill.; Once nuts are chilled, add all ingredients except coconut butter to the bowl, and pulse until well combined but still chunky. do not overprocess, or the nuts will become oily.; Lightly oil four 41⁄2-inch removable-bottom tart shells with coconut butter. divide mixture into 4 parts, and press into tart shells, smoothing it with the bottom of a measuring cup. when shells are filled, wrap in plastic, and place in the freezer to chill until firm.; Place avocados, lime juice, lime zest, agave nectar, coconut butter, vanilla-bean seeds, and salt in the bowl of a food processor, and pulse until smooth. add stevia to taste, and process.; Carefully remove chilled tart crusts from the shells. fill with mousse, cover, and chill in the refrigerator or freezer until the mousse is firm.