Avocado Pesto Sourdough Toast (Printable Version)

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

# What You'll 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 or walnuts
06 - 1 small garlic clove
07 - 2 tablespoons grated Parmesan cheese
08 - 2 tablespoons 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 such as radish, arugula, or sunflower
13 - Flaky sea salt for finishing
14 - Freshly ground black pepper for finishing

# Directions:

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 consistency is achieved. Season with salt and pepper to taste.
03 - Apply a generous layer of avocado pesto evenly over each toasted sourdough slice.
04 - Top each slice with halved cherry tomatoes and a generous handful of microgreens.
05 - Finish with flaky sea salt and freshly ground black pepper. Serve immediately while toast retains warmth and crispness.

# Expert Advice:

01 -
  • Ready in 20 minutes — quick enough for a weekday breakfast, impressive enough for a leisurely brunch.
  • Packed with good fats — creamy avocado and extra-virgin olive oil keep you satisfied all morning long.
  • Vegetarian and adaptable — easily made dairy-free by swapping Parmesan for nutritional yeast.
  • Beautifully fresh — cherry tomatoes and microgreens add colour, crunch, and brightness to every bite.
  • One base, endless variations — swap the bread, change the nuts, add a poached egg, and the recipe transforms effortlessly.
02 -
  • Use a ripe avocado — an underripe avocado will not blend smoothly and will taste bitter; look for one that yields gently to pressure.
  • Toast in a skillet — brushing the sourdough with olive oil and toasting in a hot cast-iron skillet gives a more even, deeply golden crust than a standard toaster.
  • Season the pesto generously — avocado needs a good amount of salt and lemon juice to really sing; taste and adjust before spreading.
  • Add toppings just before serving — microgreens wilt quickly, so assemble the toast only when you are ready to eat.
  • Keep the pesto green — press cling film directly onto the surface of any leftover pesto to prevent oxidation and keep it vibrant.
  • Allergen note — this recipe contains milk (Parmesan), tree nuts (pine nuts or walnuts), and wheat (sourdough bread). Always verify ingredient labels for hidden allergens.
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