Avocado Pesto Sourdough Toast (Printable Version)

Crispy sourdough topped with creamy avocado pesto, fresh tomatoes, and delicate microgreens for a satisfying breakfast.

# What You’ll Need:

→ Sourdough Toast

01 - 2 large slices sourdough bread
02 - 1 tablespoon olive oil

→ Avocado Pesto

03 - 1 ripe avocado
04 - 1/4 cup fresh basil leaves
05 - 2 tablespoons pine nuts or walnuts
06 - 1 small garlic clove
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper to taste

→ Toppings

11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup microgreens such as radish, arugula, or sunflower
13 - Flaky sea salt for finishing
14 - Freshly ground black pepper for finishing

# Step-by-Step Guide:

01 - Brush both sides of sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp, approximately 3-5 minutes.
02 - Combine avocado, basil, pine nuts, garlic clove, Parmesan cheese, lemon juice, and extra-virgin olive oil in a food processor. Blend until smooth and season with salt and pepper to taste.
03 - Spread a generous layer of avocado pesto over each toasted sourdough slice, distributing evenly.
04 - Top each slice with halved cherry tomatoes and a handful of microgreens.
05 - Season with flaky sea salt and freshly ground black pepper. Serve immediately while bread remains warm.

# Additional Tips::

01 -
  • It comes together in 15 minutes but tastes like you spent an hour in the kitchen.
  • The avocado pesto is creamy without being heavy, and it actually tastes better than typical guacamole because the basil cuts through richly.
  • Those crispy-edged sourdough slices against the cool, herbaceous pesto create a textural moment that feels sophisticated without being fussy.
02 -
  • The avocado must be ripe but not past it; if you find yourself working with one that's slightly underripe, the pesto will taste chalky rather than creamy, which I learned the hard way during a dinner party.
  • Making the pesto just before assembly keeps the basil from browning and the avocado from oxidizing, so don't prepare it 30 minutes ahead of time even if you think you're being efficient.
03 -
  • Make the pesto in the food processor but don't over-blend it into oblivion; that slight texture is what keeps it interesting and prevents it from tasting like baby food.
  • Keep extra pesto in the fridge because it's brilliant on pasta, crackers, or tomorrow's eggs, and the lemon juice protects the basil from turning dark.
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