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!
Ingredients:
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
Directions:
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.
