How To Make Avocado Pesto Toast
You can have this avocado pesto toast for breakfast, lunch, dinner, or any time of the day. Add eggs and tomatoes for a tasty and complete meal.
Serves:
Ingredients
- 1/4cup pepitas hulled pumpkin seeds
- 2large ripe avocados
- 2garlicmedium
- 2Tbsplemon juice
- 1/4tsp.saltto taste
- 2/3cup fresh basil leaves
- 4slicesTop Seed® Organic Bread
- eggs cooked, fried, poached or scrambled
- 1ozcherry tomatoes halved, per serving
- black pepperfreshly ground, red pepper flakes and/or flaky sea salt
Instructions
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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.
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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.
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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 needed.
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Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and/or tomatoes.
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Sprinkle lightly with freshly ground black pepper, red pepper flakes, and/or flaky sea salt, if desired.
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Serve immediately.
Nutrition
- Calories: 343.97kcal
- Fat: 23.11g
- Saturated Fat: 3.55g
- Trans Fat: 0.01g
- Monounsaturated Fat: 13.66g
- Polyunsaturated Fat: 4.24g
- Carbohydrates: 31.16g
- Fiber: 10.63g
- Sugar: 3.15g
- Protein: 8.86g
- Sodium: 305.53mg
- Calcium: 90.10mg
- Potassium: 811.03mg
- Iron: 2.71mg
- Vitamin A: 22.49µg
- Vitamin C: 21.14mg
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