Save There's a Tuesday morning burned into my memory when my neighbor knocked on my door with a basket of avocados from her tree, apologizing profusely because she had too many. I stood there in my kitchen, coffee in hand, staring at these perfectly ripe fruits and thinking about what could possibly save me from avocado toast fatigue. Then it hit me: what if I treated the avocado like basil, turned it into something vibrant and herbaceous? That's when this toast was born, and suddenly breakfast felt like an actual occasion instead of something I was rushing through.
I made this for friends during a lazy Sunday brunch once, and watching them take that first bite, how their eyes widened slightly when they tasted the basil-forward pesto instead of the expected umami of traditional pesto, made me realize this dish had something special. One friend actually asked for the recipe right then and there, which never happens at my place.
Ingredients
- Sourdough bread: Two large slices are perfect for two people, and the tangy notes of sourdough ground this dish beautifully against the bright herbaceousness of the pesto.
- Olive oil: Use 1 tablespoon for toasting and 2 tablespoons extra-virgin for the pesto, because the difference between good oil and great oil becomes obvious here.
- Ripe avocado: It needs to yield slightly to pressure but shouldn't be mushy, which is harder than it sounds but worth the attention.
- Fresh basil leaves: Go for 1/4 cup loosely packed, and tear them by hand instead of chopping because it keeps the oils intact and prevents bruising.
- Pine nuts or walnuts: Two tablespoons adds richness and body, though I'll admit I've used almonds in a pinch and they worked just fine.
- Garlic clove: One small clove is enough to make its presence known without overpowering, and I always remove the green sprout if one's present because it can taste bitter.
- Parmesan cheese: Two tablespoons grated gives umami depth, but honestly, nutritional yeast works if dairy isn't your thing.
- Lemon juice: Two tablespoons keeps the avocado from oxidizing and brightens everything on the plate.
- Cherry tomatoes: One cup halved brings acidity and burst of fresh sweetness, and I always taste one to make sure they're actually flavorful before committing them to the toast.
- Microgreens: Half a cup of something peppery like radish or arugula adds that final crisp, clean finish.
- Flaky sea salt and black pepper: To taste at the end, because these finishing touches truly matter.
Instructions
- Toast your bread to golden perfection:
- Brush both sides of the sourdough slices with that tablespoon of olive oil, then either toast them in a skillet over medium-high heat or use your toaster until the edges just start to brown and the insides smell slightly nutty. You want crispy edges but not so charred that you're fighting the bread.
- Blend the avocado pesto until silky:
- Toss your avocado, basil, pine nuts, garlic, Parmesan, lemon juice, and 2 tablespoons of extra-virgin olive oil into a food processor and pulse until you reach that sweet spot between chunky and completely smooth—it should look textured but spreadable. Taste it and season with salt and pepper, remembering that the Parmesan already brings saltiness to the party.
- Spread generously:
- Take each warm toast and coat it with a hearty layer of that herbaceous pesto, letting it sink into the warm bread slightly. Don't be shy here; this is what makes the dish feel indulgent.
- Layer on the brightness:
- Top each slice with your halved cherry tomatoes, distributing them so you'll get one in almost every bite, then nestle a small handful of microgreens on top for crunch and peppery notes.
- Finish and serve immediately:
- Sprinkle flaky sea salt across the top and finish with a grind or two of black pepper, then eat while the toast is still warm and the pesto hasn't fully set. This is not a dish that tolerates sitting around.
Save I think what I love most about this dish is how it sits at that intersection between weekday breakfast and something you'd order at a restaurant and feel slightly fancy eating. It made me realize that brunch doesn't have to be complicated to feel intentional.
When Timing Matters
There's a narrow window of perfection with this toast that you really can't ignore. Toast the bread too far ahead and it cools down, the pesto loses its subtle charm when it's been sitting at room temperature, and somehow the microgreens wilt faster than seems possible. I've learned to work backwards: set out your plates, gather your toppings, then start toasting the bread so everything comes together in those final few minutes.
Ingredient Swaps That Actually Work
The beauty of this toast is that it's flexible without becoming unrecognizable. Walnuts work just as well as pine nuts if that's what you have, and I've honestly preferred them some days because they're less delicate and add earthier notes. Arugula or sunflower microgreens bring different peppery qualities, and even a ripe heirloom tomato (sliced thin instead of halved) creates something equally delicious. The pesto itself is forgiving too—more or less garlic depending on your mood, a squeeze more lemon if your avocado tastes buttery rather than bright.
Beyond the Basic Version
Sometimes I add a soft poached egg on top and it transforms into something heartier, better for when you need breakfast to actually sustain you past 10 a.m. Other mornings, I've crumbled crispy bacon across the top even though it wasn't in my original vision, and the salt and smoke actually complement the herbaceous pesto in unexpected ways. If you're cooking for people with dietary restrictions, swapping the Parmesan for nutritional yeast is seamless, and using seeds instead of nuts opens this up to more tables.
- A drizzle of hot honey brings heat and sweetness that contrasts beautifully against the cool pesto.
- Thinly shaved radishes add another layer of crunch and subtle spice.
- Toasting the pine nuts first in a dry pan takes their flavor from pleasant to absolutely unforgettable.
Save This toast has become my go-to when I want to feel like I'm taking care of myself without the performance of it all. It's simple enough for a quiet morning alone and elegant enough to serve when people matter.
Recipe FAQs
- → Can I make the avocado pesto ahead of time?
The pesto stays fresh for 1-2 days when refrigerated in an airtight container. Press plastic wrap directly onto the surface to prevent oxidation. Add a squeeze of lemon before storing to help maintain the vibrant green color.
- → What other bread varieties work well?
Rustic country loaves, multigrain, rye, or ciabatta all make excellent bases. Choose bread with sturdy structure that won't become soggy under the creamy toppings. Artisanal bakery breads with good crumb structure work particularly well.
- → How can I add more protein to this dish?
Top with a poached or fried egg, add smoked salmon slices, or incorporate hemp seeds into the pesto blend. Crumbled feta or goat cheese also boosts protein while adding tangy flavor complementing the avocado.
- → What microgreens varieties taste best?
Radish sprouts add peppery kick, broccoli microgreens bring mild sweetness, and sunflower greens offer nutty notes. Arugula microgreens provide pleasant bitterness that cuts through the creamy avocado pesto beautifully.
- → Can I substitute the pine nuts?
Walnuts create earthier richness, almonds deliver subtle sweetness, and sunflower seeds work for nut-free versions. Cashews blend exceptionally smooth, mimicking the creamy texture of pine nuts while being more budget-friendly.
- → How do I prevent the toast from getting soggy?
Toast the sourdough until thoroughly golden and crisp on both sides. Let it cool slightly before spreading the pesto. Serve immediately after assembling to maintain the perfect contrast between crunchy bread and creamy toppings.