This nutritious, quick-and-easy snack is like summertime on toast! Mashed avocado is topped with zesty vegan pesto and thinly sliced tomatoes to take toast to a whole new level. Try it with sourdough toast, or whichever break you like best – even gluten-free!
For the pesto:
2 c. fresh basil leaves, tightly packed
3 garlic cloves, peeled
1 Tbsp. lemon juice
2 Tbsp. nutritional yeast
¼ tsp. sea salt (plus more to taste)
1 Tbsp. extra virgin olive oil
1 Tbsp. water
For the toast:
1 slice bread
¼–⅓ large avocado, sliced
2 Tbsp. basil pesto
1-2 slices tomato
1 pinch sea salt
1 pinch red pepper flakes
- For the pesto: Add basil, garlic, lemon juice, nutritional yeast, and sea salt to food processor or blender and blend/mix on high until a paste forms.
- Add olive oil a little at a time (streaming in while machine is on if possible), scraping down sides as needed. Add water a little at a time until desired consistency.
- For the avocado toast: Toast bread until golden brown. Top with sliced avocado and use a fork to smash. Add 2 tablespoons pesto per slice of bread and spread over avocado with fork or spoon. Add sliced tomatoes and sprinkle with a pinch each of sea salt and red pepper flakes.
- Pesto can be made in advance and used for avocado toast throughout the week. Store leftover pesto in sealed container in refrigerator for up to 1 week OR pour into ice cube tray, freeze, and store up to a month or more. Thaw at room temperature or in the refrigerator overnight.