Name: Avocado Pesto Toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ¼ cup pepitas (hulled pumpkin seeds); 2 large ripe avocados; 2 medium cloves garlic; 2 tablespoons lemon juice; ¼ teaspoon salt, to taste; ⅔ cup (1 ounce) packed fresh basil leaves; 4 slices of good bread; 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

Avocado Pesto Toast

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.

20 min total 15 min prep 5 min cook 4 719 cal

Instructions

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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 the mixture doesn’t taste totally awesome yet.
4 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.