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–+ servings

Pesto Avocado Toast with Fresh Tomatoes

Summer on toast: Smashed avocado is topped with zesty vegan pesto and thinly sliced tomatoes. Just 15 minutes required for this plant-based meal or snack!
Author Minimalist Baker
Print
Slice of pesto avocado toast with fresh tomatoes
5 from 6 votes
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 (Slice)
Course Breakfast, Snack
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 Month (pesto only)
Does it keep? Best when fresh

Ingredients

BASIL PESTO

  • 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)

TOAST

  • 1 slice bread of choice (vegan, gluten-free as needed // we like New Cascadia Farmhouse)
  • 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
US Customary - Metric

Instructions

  • 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.

Video

Notes

*Recipe as written makes enough pesto for 3 slices of toast.
*Pesto slightly modified from our Easy Vegan Pesto.
*Inspired by Picnik in Austin, Texas.
*Nutrition information is a rough estimate calculated with whole wheat bread and with 2 tablespoons pesto per slice.

Nutrition (1 of 1 servings)

Serving: 1 slice Calories: 221 Carbohydrates: 23 g Protein: 9.1 g Fat: 11.4 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 6.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 438 mg Potassium: 512 mg Fiber: 6.5 g Sugar: 2.6 g Vitamin A: 1419 IU Vitamin C: 13.2 mg Calcium: 112 mg Iron: 2.2 mg