Photo: Courtesy of Cooking With Cakes.Have you tired of the avocado craze? Nope, me neither. I just can’t get enough of this nutrient-dense superfood, and it seems I’m not the only one. But, with a million spins on avocado toast floating around the web, do we really need one more? The answer here is yes.
A simple marriage of avocado and pesto sauce, this toast has a creamy consistency, cool hints of basil, and a subtle lemon tang. Thickly slathered over crisp nutty bread, this recipe tastes delicious on its own or when topped with cherry tomatoes, roasted red pepper, or a poached egg. And with just 10 minutes of prep, it’s safe to say you won’t be ditching your avocado obsession anytime soon.
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Click through for the recipe!
Photo: Courtesy of Cooking With Cakes.Prep Time: 10 Minutes
Serves: 8
8 slices multigrain toast
3 medium avocados (ripe)
2 cups fresh basil leaves
1 tbsp Extra Virgin Olive Oil
3 tbsp non-fat Greek yogurt
3 tbsp lemon juice
1/2 cup diced cherry tomatoes (or your choice of topping)
3/4 tsp sea salt
Photo: Courtesy of Cooking With Cakes.In a food processor, combine basil leaves and olive oil, pulsing until fine. Next, add in avocado, Greek yogurt, and lemon juice, blending until desired texture is achieved. Salt mixture to taste before blending once more, then slather over toasted bread. Top as preferred, then serve.
I blended my spread smooth, about five minutes, but if you like it chunky, just pulse as needed.
This recipe yields eight servings + leftovers! Use your remaining pesto avocado in chicken salad, as a dip with pretzels and veggies, or anyway you please.
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