Oil-Free Vegan Pesto Avocado Toast
Ingredients
Pesto
- 2 cups tightly packed spinach
- 2 cups tightly packed basil leaves
- 1 cup chopped kale
- 1 1/4 cups pine nuts
- 3-4 garlic cloves minced
- Juice of 1 lemon
- 1/4 cup nutritional yeast flakes
- 1/4-1/2 cup water
- Salt and cracked black pepper to taste
Toast components
- Sourdough bread
- Avocado
- Kale
- Spinach
- Diced tomatoes
- Oil-free sun-dried tomatoes
- Sunflower seeds
- Pine nuts
- Lemon juice
Preparation
Make the pesto by adding all pesto ingredients to a high speed food processor and blitz until well combined.
Stop occasionally to scrape down the sides and add water if needed for consistency.
Toast the sourdough bread.
Smash the avocado.
Prepare the salad by combining kale, spinach, diced tomatoes, oil-free sun-dried tomatoes, sunflower seeds, pine nuts, and a squeeze of lemon juice.
Assemble the toast by spreading the pesto on the toasted bread, adding the smashed avocado, and topping with the salad mixture.
Tips
Store the pesto in an airtight container in the fridge for up to 5 days.
