Avocado Pesto Sourdough Toast

One Saturday morning, I was standing in my kitchen staring at a perfectly ripe avocado, wondering if I'd finally crack the code on making something more interesting than basic guacamole toast. My partner wandered in asking what smelled so good, and within minutes we were both crowded around the counter, watching the food processor whir—and suddenly this creamy, herbaceous pesto emerged that tasted nothing like the heavy basil versions I'd made before. That first bite on toasted sourdough felt like discovering a secret menu item at my favorite cafe, except it was mine.

I made this for my sister after she mentioned being tired of the same breakfast rotation, and watching her eyes light up when she took that first bite was worth every second of chopping basil. She's made it twice since then, and now whenever we text about weekend plans, she sends me photos of her variations with different microgreens or bread types. It's become our quiet language—a way of saying, let's slow down and make something that actually feels like breakfast, not just fuel.

Ingredients

• Sourdough bread: Two large slices give you the right ratio of crispy exterior to substantial base without being too heavy—and the tang pairs beautifully with the pesto.
• Olive oil: Use extra-virgin for the pesto and regular olive oil for brushing the toast; the difference matters more than you'd think.
• Ripe avocado: This is non-negotiable; if it yields to gentle pressure, you're in the right window, and if you catch it a few hours before serving, you'll have the silkiest texture.
• Fresh basil: Tear it by hand rather than chopping if you can—it releases oils differently and the pesto tastes brighter.
• Pine nuts: Toast them lightly in a dry pan for 2 minutes before adding to the processor; this step quietly transforms the entire flavor profile.
• Garlic clove: One small clove is plenty—you want hint rather than punch, and raw garlic gets amplified as it sits.
• Parmesan cheese: Freshly grated makes a real difference in how it blends and melts into the pesto.
• Lemon juice: Keeps the pesto from oxidizing and adds brightness that stops the richness from becoming heavy.
• Cherry tomatoes: Halving them exposes more surface area, which means more juice and more concentrated flavor when they hit the warm toast.
• Microgreens: These are the final flourish—radish gives heat, arugula adds peppery complexity, sunflower brings nuttiness—pick based on your mood.
• Flaky sea salt and black pepper: Finish with these just before eating so they stay crisp and don't dissolve into the warm pesto.

Instructions

Warm and crisp the bread:

Brush both sides of your sourdough slices lightly with olive oil—don't oversaturate or they'll get greasy rather than crispy. Toast in a skillet over medium-high heat until the exterior crackles and the inside stays just tender, about 2-3 minutes per side, or use your toaster set to medium for golden edges.

Build the pesto:

Add avocado, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil to your food processor and blend until it reaches that creamy, almost-smooth texture—you want a hint of texture remaining, not baby food consistency. Taste it and season with salt and pepper, but go light; you'll add flaky salt at the end anyway.

Spread generously:

Spoon the pesto onto each warm toast slice while it's still hot so the pesto loosens slightly and coats evenly. Use the back of the spoon to gently spread without pressing down too hard, or you'll squash the bread.

Layer the toppings:

Scatter the halved cherry tomatoes over the pesto so they nestle in slightly, then add a small handful of microgreens on top. The fresh greens will warm slightly from the toast underneath, which softens them just enough while keeping their crunch.

Finish and serve:

Sprinkle flaky sea salt and freshly ground black pepper over everything, then eat immediately while the toast is still warm and the greens are still crisp. This is the one recipe where timing truly is everything.

Save

There's something almost ceremonial about sitting down with this toast—the way the steam rises from the bread, the smell of basil and lemon filling the kitchen, the quiet moment before the first bite when everything looks perfect. It stopped being just breakfast for me and became a reminder that the simplest dishes, made with intention and quality ingredients, can feel like an occasion all on their own.

Make It Your Own

This recipe is a foundation rather than a strict formula, which is exactly why I love it. Swap the basil for cilantro if you want brightness with an edge, use walnuts or even sunflower seeds instead of pine nuts, or layer in roasted red peppers and crumbled feta if you're in the mood for something richer. I've made it with different breads depending on what's in the house—rye adds earthiness, multigrain brings nuttiness—and each version tastes distinct even though the core stays the same.

Timing and Serving

This meal exists in a narrow window of perfection, which is part of its charm. The toast needs to be warm when you spread the pesto, the pesto needs to be fresh, and the microgreens need to still have that crisp snap. It's not a make-ahead situation, but that 15 minutes of hands-on time means you're present for the whole process rather than just reheating something someone else made.

Variations and Additions

Once you have the basic toast assembled, there are endless ways to build on it depending on what's in your fridge and what kind of breakfast you're craving. I've topped it with a soft poached egg for added protein, drizzled it with aged balsamic for tangy depth, and even added thin slices of prosciutto when I wanted something more substantial. The pesto is forgiving and adaptable—it's the anchor that holds everything together.

• Add a soft poached or fried egg on top for protein and richness that soaks into the toast.
• Drizzle with aged balsamic reduction or good quality balsamic vinegar for sweet-tart contrast.
• Layer in roasted vegetables like zucchini, eggplant, or sun-dried tomatoes if you want deeper flavor.

Save

This is the kind of breakfast that makes a quiet morning feel special, the kind you make for yourself on days when you need to remember that slowing down matters. It's become my answer to the question of what to eat when everything else feels too complicated.

Recipe FAQs

→ How do I make the avocado pesto creamy?

Blend ripe avocado with fresh basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil until smooth. Adjust seasoning with salt and pepper to enhance creaminess.

→ What bread works best for this toast?

Rustic sourdough is ideal for its sturdy texture and tangy flavor, but multigrain or rye breads offer delicious alternatives.

→ Can I customize the toppings?

Absolutely! Cherry tomatoes and microgreens provide freshness, but you can add a poached egg or swap microgreens for arugula or radish sprouts.

→ How to make it dairy-free?

Simply omit the Parmesan or replace it with nutritional yeast for a similar umami flavor without dairy.

→ What cooking tools are needed?

A toaster or skillet to toast the bread, a food processor to blend the pesto, and a spatula to spread are essential for preparation.