Avocado Pesto Sourdough Toast (Printable Version)

Creamy avocado pesto on toasted sourdough, topped with cherry tomatoes and crisp microgreens.

# What You 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
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
13 - Flaky sea salt for finishing
14 - Freshly ground black pepper for finishing

# Steps:

01 - Brush both sides of sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp, approximately 3-4 minutes.
02 - Combine avocado, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil in a food processor. Blend until smooth and creamy. Season with salt and pepper to taste.
03 - Spread a generous layer of avocado pesto evenly over each toasted sourdough slice.
04 - Top each slice with halved cherry tomatoes and a handful of microgreens.
05 - Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately while bread is still warm.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like you've been cooking all morning.
  • The avocado pesto is silky enough to make you forget you're eating something healthy.
  • Those crispy-tender tomatoes burst with flavor and the microgreens add a peppery snap that changes everything.
02 -
  • Don't make the pesto more than an hour before serving, or the avocado will start to brown even with lemon juice protection—but the good news is it only takes five minutes to blend.
  • The toast temperature matters as much as the ingredients; cold toast defeats the purpose, and warm toast makes the pesto come alive in a way that changes the entire experience.
03 -
  • If your avocado is slightly underripe, don't panic—it will blend just fine and might even hold together a tiny bit better as the pesto sits.
  • Toast the pine nuts in a dry skillet for just 2 minutes before the processor; this one small step deepens the entire dish and makes it taste restaurant-quality.
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