Avocado Pesto Toast Tomatoes (Printable Version)

Creamy avocado pesto spread on toasted sourdough with cherry tomatoes and microgreens.

# What You'll Need:

→ Sourdough Toast

01 - 2 large slices sourdough bread
02 - 1 tablespoon olive oil

→ Avocado Pesto

03 - 1 ripe avocado
04 - 1/4 cup fresh basil leaves
05 - 2 tablespoons pine nuts or walnuts
06 - 1 small garlic clove
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper to taste

→ Toppings

11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup microgreens such as radish, arugula, or sunflower
13 - Flaky sea salt for finishing
14 - Freshly ground black pepper for finishing

# How to Make It:

01 - Brush both sides of sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp, approximately 3-4 minutes.
02 - Combine avocado, basil, pine nuts, garlic clove, Parmesan, lemon juice, and extra-virgin olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste.
03 - Spread a generous layer of avocado pesto evenly over each toasted sourdough slice.
04 - Top each slice with halved cherry tomatoes and a handful of fresh microgreens.
05 - Season with flaky sea salt and freshly ground black pepper. Serve immediately while toast is warm.

# Expert Advice:

01 -
  • It comes together in less time than you'd spend waiting for your coffee to cool, but tastes like you fussed over it.
  • The avocado pesto stays vibrant and tastes nothing like the sad brown guacamole sitting in your fridge for three days.
  • You can make it vegetarian, dairy-free, or nut-free depending on what's calling to you that morning.
02 -
  • Don't make your pesto too far in advance—avocado oxidizes even with lemon juice, so prepare it while your toast is toasting and serve immediately.
  • If you don't have a food processor, you can mash everything in a bowl with a fork, though the texture won't be quite as smooth and luxurious.
03 -
  • Keep lemon juice in your pesto even if you think you don't like it—it prevents oxidation and brightens every flavor, almost like it's adding volume to a song.
  • Toast your bread in a skillet instead of a toaster if you have the time; the oil creates an incredible golden crust that a toaster simply can't match.
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