Ingredients

The following ingredients have 1 Servings
  • 2 cups tightly packed fresh basil ((large stems and buds removed // ~3 ounce or 85 g package as recipe is written))
  • 2-3 large cloves garlic, peeled
  • 1 Tbsp lemon juice
  • 2 Tbsp nutritional yeast
  • 1/4 tsp sea salt ((plus more to taste))
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp water ((plus more as needed // or sub additional olive oil))
  • 1 slice bread of choice
  • 1/4 - 1/3 large avocado, sliced ((ripe and green))
  • 2 Tbsp basil pesto ((ingredients listed above))
  • 1-2 slices tomato ((heirloom for best flavor // or baby cherry tomatoes))
  • 1 pinch sea salt
  • 1 pinch red pepper flakes

Instruction

  • PESTO: To a food processor or small blender, add the basil, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
  • Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add water a little at a time until the desired consistency is reached — a loose, scoopable sauce that’s not too thin or watery.
  • AVOCADO TOAST: Toast bread in a toaster or in the oven until golden brown. Top with sliced avocado and use a fork to smash. Then add 2 tablespoons pesto (per slice of bread) and spread it over the avocado with a fork or spoon. Add sliced tomatoes and sprinkle with a pinch each of sea salt and red pepper flakes. Enjoy right away!
  • Pesto can be made in advance and used for avocado toast throughout the week. Store leftover pesto in a sealed container in the refrigerator for up to 1 week. After that, pour into an ice cube tray, freeze, and store up to 1 month or more. Thaw at room temperature or in the refrigerator overnight.