Avocado Pesto Toast
Total Time
20 minutes
Prep Time
15 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(18)
Ingredients
2-4 servings
- 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 ounces) packed fresh basil leaves
- 4 slices of eureka! Top Seed® Organic 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
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Chef's notes
Make it vegan:
Skip the eggs!
Storage suggestions:
The spread yields about 1 ½ 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 it turns brown.
