Avocado Pesto Sourdough Toast

There is something quietly magical about a breakfast that looks as vibrant as it tastes. This Avocado Pesto Sourdough Toast with Cherry Tomatoes and Microgreens is exactly that — a celebration of fresh, honest ingredients layered onto a golden slice of rustic sourdough. The hero here is a silky avocado pesto, blitzed together with fragrant basil, toasted pine nuts, a whisper of garlic, bright lemon juice, and a generous handful of Parmesan. It is richer than plain smashed avocado, more nuanced than a classic pesto, and utterly irresistible spread thick over bread that has been crisped to perfection in a hot skillet. Crowned with jewel-bright cherry tomatoes and a tangle of peppery microgreens, then finished with flakes of sea salt, this open-faced toast is the kind of breakfast that makes any morning feel special — and it comes together in just twenty minutes.

Save

Sourdough is the ideal canvas here. Its open, chewy crumb soaks up the pesto without going soggy, while the tangy crust provides a welcome contrast to the rich, herbaceous spread. Brushing each slice with olive oil before toasting ensures an even, deeply golden exterior that holds its crispness even after the toppings are piled on. The avocado pesto itself is blended until smooth but retains a lush body — nothing thin or watery, just a vivid green spread that clings to every crevice of the toasted bread. Halved cherry tomatoes bring juicy sweetness, and the microgreens — whether you choose radish, arugula, or sunflower shoots — add a delicate peppery note and a striking visual finish. A final shower of flaky sea salt ties everything together. This is contemporary cooking at its most satisfying: minimal effort, maximum reward.

Ingredients

• Sourdough Toast
  • 2 large slices sourdough bread
  • 1 tbsp olive oil
• Avocado Pesto
  • 1 ripe avocado
  • 1/4 cup fresh basil leaves
  • 2 tbsp pine nuts (or walnuts)
  • 1 small garlic clove
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
• Toppings
  • 1 cup cherry tomatoes, halved
  • 1/2 cup microgreens (such as radish, arugula, or sunflower)
  • Flaky sea salt, to finish
  • Freshly ground black pepper, to finish

Instructions

Step 1 — Toast the sourdough

Brush both sides of the sourdough slices with olive oil. Toast in a skillet or toaster until golden and crisp.

Step 2 — Make the avocado pesto

In a food processor, combine avocado, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.

Step 3 — Spread the pesto

Spread a generous layer of avocado pesto over each toasted sourdough slice.

Step 4 — Add the toppings

Top with halved cherry tomatoes and a handful of microgreens.

Step 5 — Finish and serve

Finish with flaky sea salt and freshly ground black pepper. Serve immediately.

Zusatztipps für die Zubereitung

Damit das Avocado-Pesto besonders cremig wird, sollte die Avocado vollreif sein — sie sollte bei sanftem Druck leicht nachgeben. Die Pinienkerne können vorab in einer trockenen Pfanne kurz geröstet werden, um ein nussigeres Aroma zu entwickeln. Wer das Brot besonders knusprig mag, sollte es in einer gusseisernen Pfanne mit etwas Olivenöl anbraten, bis es eine tiefe goldene Farbe annimmt. Das Pesto hält sich, mit Frischhaltefolie direkt auf der Oberfläche abgedeckt, bis zu einem Tag im Kühlschrank — so lässt es sich gut im Voraus zubereiten.

Varianten und Anpassungen

Für eine milchfreie Variante kann der Parmesan einfach weggelassen oder durch Hefeflocken (Nutritional Yeast) ersetzt werden. Wer mehr Protein möchte, legt ein pochiertes Ei auf den fertigen Toast. Das Brot lässt sich variieren — Mehrkornbrot oder Roggenbrot passen ebenfalls hervorragend und geben dem Gericht eine kräftigere Note. Bei Nussallergien können die Pinienkerne durch Sonnenblumenkerne ersetzt werden, ohne dass Geschmack oder Textur leiden. Wer es etwas würziger mag, fügt dem Pesto eine kleine Prise Chiliflocken hinzu.

Serviervorschläge

Dieser Toast schmeckt am besten frisch — direkt nach der Zubereitung, solange das Brot noch knusprig ist. Er passt wunderbar zu einem Glas frisch gepresstem Orangensaft zum Frühstück oder zu einem knackigen Sauvignon Blanc beim Brunch. Als leichte Mahlzeit reichen zwei Scheiben für zwei Personen; wer herzlicher frühstückt, kann die Menge verdoppeln. Ein kleiner Beilagensalat aus gemischten Blättern mit Zitronendressing rundet den Teller stimmig ab.

Save

Whether you make this on a slow Sunday morning or need something nourishing but fast on a busy weekday, this Avocado Pesto Sourdough Toast delivers on every level. At just 370 calories per serving — with 24 g of healthy fats, 34 g of carbohydrates, and 7 g of protein — it is a breakfast that truly earns its place at the table. The combination of creamy pesto, tangy sourdough, sweet tomatoes, and crisp microgreens is one of those rare things that feels indulgent and virtuous at the same time. Make it once and it will become a permanent fixture in your breakfast rotation.

Recipe FAQs

→ Can I make the avocado pesto dairy-free?

Yes, omit the Parmesan or substitute it with nutritional yeast for a dairy-free version that still delivers a rich, savory flavor.

→ What are good alternatives for pine nuts in the pesto?

Walnuts or almonds work well as substitutes, giving the pesto a slightly different but equally delicious texture and taste.

→ How should I toast the sourdough for best results?

Brush slices with olive oil and toast in a skillet or toaster until golden and crisp to enhance flavor and texture.

→ Can I add protein to this dish?

Adding a poached egg on top provides extra protein and enhances the dish’s richness and satisfaction.

→ What types of microgreens are suitable as toppings?

Radish, arugula, or sunflower microgreens add fresh, crisp notes that complement the creamy pesto and sweet tomatoes.