Avocado Pesto Toast Recipe

Avocado Pesto Toast Recipe

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.

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and/or tomatoes.

  5. Sprinkle lightly with freshly ground black pepper, red pepper flakes, and/or flaky sea salt, if desired.

  6. Serve immediately.


  • 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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