Mixing perfectly ripe soft avocados with pesto takes avo toast to a whole new level. I love the chunkiness and the comforting taste of this super healthy spread. The other plus is that you can make a bigger portion and keep it in a pot or mason jar for a few days, so you don’t have to make single portions every time you feel like this yummie treat. It also saves time on those hectic mornings when every precious minute counts.
This is my favourite after-market treat when I come home with bags full of fresh goodies, hungry for something easy and flavourful. I find this combination a perfect and simple way to enjoy the harmony of the fresh ingredients. The creamy avocado gets a big boost from the fresh pesto, the juicy tomato slices balance the creaminess and the rockets and shaved old goat cheese are just bringing it to perfection. Avocado toast is a gigantic star on the internet nowadays. It is packed with good plant based fats, filling, and gives all the energy for you to start your day.
Writing the recipe for the home-made pesto was not the easiest as I normally just pick the ingredients depending on whatever nuts, herbs and cheese I have at hand and then just eyeball the proportions. I love the pistachio and cashews for the sweet twist, or the walnuts for the incredible deep taste. I would usually use some matured hard goat cheese that I get from the market, but this recipe works perfectly with pecorino or parmaggio cheese as well. The most important thing is that it should be a harder cheese which will enrichen your pesto and give an extra taste kick shaved in paper-thin slices on top.
For the toast you will only need one tablespoon of pesto while this recipe will make at least 200 millilitre, so you will have some extra pesto left. As pesto is such a versatile sauce we never have a problem with what to do with the leftovers. Just to give you some example; I often mix it in my lunch salad, top on roasted fish or just simply eat it with fresh bread, but my top tip is to try pesto on zoodles. Zucchini noodles, which are made by simply cutting the veg with a spiralizer into spaghetti or with a veggie peeler into ribbons then toss it in a hot pan with some spring onion and pesto and you got a super tasty-healthy dinner in 5 minutes.
- 1 big bunch of fresh basil
- 2 tablespoon pine nuts
- 50 gram hard goat cheese
- 120 millilitre mild olive oil
- Pinch of salt
- Freshly grated bleck pepper
- 2 garlic cloves
For 2 toast
- 2 slices of your favourite bread (gluten free if needed)
- 1 small ripe avocado (and some more if you are into avo roses)
- 1 teaspoon of lime juice
- 1 handful of rocket salad
- 1 tomato
- Some hard goat cheese
Toast the pine nuts in a dry pan until golden brown (be careful not to burn them). Wash basil leaves and shake off excess water. Remove the delicate top leaves for decoration and tip the rest of the leaves in a blender with the slightly cooled pine nuts. Peel the garlic and grate into the blender. Grate cheese and add oil, salt and freshly grated black pepper to the mix.
Cut avocados in half, remove seeds and spoon out the meat into a bowl. Add the lime juice and one spoonful of pesto and mash it a little leaving some pieces of avocado.
Wash and slice tomato, toast bread, spread with avo-pesto mix and top it with a few slices of tomato, rockets and shaved cheese (cut into thin slices).
If you feel extra fancy you can cut up one avocado into really thin slices and form it into a rose to make your toast into a little avo-rose garden.