Raw Tomato Pesto Stacks with Vegan Tuna - The Blender Girl

Ingredients

• 1/2 cup raw sunflower seeds, soaked 8 to 12 hours in water and drained
• 1/4 cup raw almonds, soaked 8 to 12 hours in water and drained
• 2 tablespoons filtered water
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon Celtic sea salt, plus more to taste
• 1 1/2 tablespoons minced celery
• 1 tablespoon minced onion
• 1 tablespoon minced fresh parsley
• 2 cups firmly packed basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 cup raw pine nuts (or walnuts or pecans)
• 1 teaspoon crushed garlic
• 1/4 teaspoon Celtic sea salt
• 2 large slices tomato
• 2 tablespoons Not Tuna Pâté (recipe above)
• 2 tablespoons Pesto (recipe above)
• 2 tablespoons alfalfa (or broccoli sprouts)
• 1 teaspoon sliced black olives