Pesto Avocado Toast with Fresh Tomatoes

Introducing the epitome of summer on a plate – an avocado toast that transcends your wildest culinary dreams, adorned with a lively pesto and meticulously sliced tomatoes! Brace yourself for an avocado toast experience elevated to unparalleled heights. 

With a mere 15 minutes and a concise list of 10 ingredients, you can manifest this incredibly delectable breakfast or snack that pays homage to the zenith of summer's bounty. Allow us to unveil the culinary symphony; let the intricacies of this creation unfold before you, showcasing the artistry involved in crafting this gastronomic masterpiece!


Basil Pesto:

- 2 cups tightly packed fresh basil (large stems and buds removed // ~3 ounces or 85g package)

- 2-3 large cloves garlic, peeled

- 1 tablespoon lemon juice

- 2 tablespoons nutritional yeast

- 1/4 teaspoon sea salt (plus more to taste)

- 1 tablespoon extra virgin olive oil

- 1 tablespoon water (plus more as needed // or sub additional olive oil)


- 1 slice of bread of choice (vegan, gluten-free as needed // recommended: New Cascadia Farmhouse)

- 1/4 – 1/3 large avocado, sliced (ripe and green)

- 2 tablespoons basil pesto (ingredients listed above)

- 1-2 slices tomato (heirloom for best flavor // or baby cherry tomatoes)

- 1 pinch of sea salt

- 1 pinch red pepper flakes



1. add the basil, garlic, lemon juice, nutritional yeast, and sea salt to a food processor or small blender. Blend on high until a loose paste forms.

2. Add olive oil gradually, scraping down the sides as needed. Add water slowly until the desired consistency is reached — a loose, scoopable sauce that’s not too thin or watery.

Avocado Toast:

1. Toast bread until golden brown.

2. Top with sliced avocado and use a fork to smash it. 

3. Add 2 tablespoons pesto (per slice of bread) and spread it over the avocado with a fork or spoon.

4. Add sliced tomatoes and sprinkle with a pinch each of sea salt and red pepper flakes.

Enjoy your Pesto Avocado Toast with Fresh Tomatoes right away!

Note: Pesto can be made in advance and stored in the refrigerator for up to 1 week. For longer storage, freeze in an ice cube tray and store for up to 1 month or more. Thaw at room temperature or in the refrigerator overnight.