This avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings.
Cooked eggs (fried, poached or scrambled, your preference)
Halved cherry tomatoes (1 small handful per serving)
Freshly ground black pepper, red pepper flakes and/or flaky sea salt
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.
Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and/or tomatoes. Sprinkle lightly with freshly ground black pepper, red pepper flakes (for heat) and/or flaky sea salt, if desired. Serve immediately.
Make it vegan: Skip the eggs! Storage suggestions: The spread yields about 1 1/2 cups, so you might have some extra. Leftover spread will keep in a small bowl with plastic wrap pressed against the top in the refrigerator for two to three days; scoop off the top layer before serving if turns brown.
▸ Nutrition Information
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