Save There's something about the moment when warm, buttery sourdough meets bright green avocado that makes the whole kitchen feel like it's waking up. My neighbor once handed me a bag of homegrown cherry tomatoes with this knowing smile, and I realized I'd been buying the sad, flavorless kind at the market. That afternoon, I threw together whatever I had—some avocado, fresh basil from a friend's garden—and this toast became my Saturday morning ritual. It's one of those dishes that feels indulgent but takes barely longer than making coffee.
I made this for my sister during a lazy Sunday brunch, and she literally asked for the recipe before finishing her plate. The combination of creamy pesto, the slight tang of sourdough, and that peppery bite from the microgreens just works. She's since made it at least twice a week, and I like to think those quiet mornings at her kitchen table are partly because of this toast.
Ingredients
- Sourdough bread: Use a good quality loaf with that characteristic tang and chewy crumb, because regular bread just won't give you the same structure or flavor.
- Ripe avocado: This is non-negotiable; pick one that yields slightly to gentle pressure, and use it immediately or it'll brown faster than you'd expect.
- Fresh basil leaves: Tear them by hand rather than chopping, which bruises the leaves and darkens their color.
- Pine nuts: Toast them lightly in a dry pan for 2-3 minutes to unlock their buttery, almost sweet flavor before blending.
- Garlic clove: One small clove is plenty; it's meant to whisper in the background, not shout.
- Parmesan cheese: Freshly grated makes a real difference in texture and taste compared to the pre-grated stuff.
- Lemon juice: Fresh-squeezed is worth the extra 30 seconds; it keeps the avocado from browning and brightens the entire pesto.
- Extra-virgin olive oil: The good stuff matters here since it's a main player, not just a supporting ingredient.
- Cherry tomatoes: Hunt for the ripest, most vibrantly colored ones at the market; they're the burst of joy on your plate.
- Microgreens: These add a delicate crunch and peppery kick that balances the creaminess beautifully.
Instructions
- Toast your bread with intention:
- Brush both sides of the sourdough with olive oil, then toast in a skillet over medium heat until golden and crisp, about 2-3 minutes per side. You want the crust to have some crunch but the inside still slightly tender.
- Build your pesto:
- Combine the avocado, basil, toasted pine nuts, garlic, Parmesan, lemon juice, and olive oil in a food processor and pulse until you reach a slightly chunky texture. Season generously with salt and pepper, tasting as you go.
- Spread with confidence:
- Divide the pesto between the warm toast slices, spreading it in a generous layer that reaches the edges so every bite has that creamy richness.
- Layer on the toppings:
- Scatter the halved cherry tomatoes across each slice, then crown with a handful of microgreens for that fresh, peppery contrast.
- Finish and serve:
- Sprinkle with flaky sea salt and a crack of freshly ground black pepper, then eat while the toast still has a hint of warmth.
Save One morning my daughter came downstairs, saw this on the counter, and asked if we were celebrating something. We weren't, but somehow this toast made an ordinary Tuesday feel special. That's when I knew it wasn't just food anymore—it was a small ritual that made people slow down and pay attention.
Why Avocado Pesto Changes Everything
Traditional pesto relies on pine nuts and basil, but adding avocado completely transforms it into something creamier and more luxurious without any dairy besides a whisper of Parmesan. I stopped making classic pesto after discovering this version because it's richer, more forgiving, and honestly, more interesting. The avocado also adds staying power, so you can make it a few hours ahead without it separating or turning grainy like regular pesto sometimes does.
The Sourdough-Pesto Partnership
Sourdough's natural tang is essential here because it cuts through the richness of the avocado pesto and keeps everything feeling bright instead of heavy. I tried this with regular white bread once, and it felt like eating guacamole on a cloud—nice, but missing that grounding complexity. The fermented quality of sourdough also means better digestion, which is a bonus when you're using such quality ingredients.
Elevating Your Plate
This dish is deceptively simple, but it teaches you that food doesn't need to be complicated to be memorable or nourishing. The secret is choosing the best versions of each ingredient you can find and letting them speak for themselves. Fresh, quality ingredients are what separate a satisfying breakfast from one that genuinely lights up your morning.
- Invest in a small bunch of fresh basil rather than dried; it's worth the extra dollar and completely changes the pesto.
- Keep lemon juice on hand because it's the invisible hero that prevents browning and brightens every element.
- Taste the pesto before spreading it and adjust the seasoning, because every avocado is different in terms of richness and need for salt.
Save This toast has become my answer when someone asks what I'm making for breakfast and they want something that feels like both nourishment and a small celebration. Make it this weekend and you'll understand why.
Recipe FAQ
- → What type of bread works best for this toast?
Rustic sourdough bread provides a sturdy, flavorful base that crisps well when toasted, complementing the creamy pesto and fresh toppings.
- → Can I substitute pine nuts in the avocado pesto?
Yes, walnuts or almonds work well as alternatives, offering a similar texture and nutty flavor.
- → How do I make the pesto dairy-free?
Omit the Parmesan cheese or replace it with nutritional yeast to maintain a savory, cheesy note without dairy.
- → What microgreens are recommended for topping?
Microgreens like radish, arugula, or sunflower add a fresh, crisp texture and subtle peppery flavor that enhances the dish.
- → Can this dish be served warm or cold?
It is best enjoyed warm right after toasting to keep the bread crisp and the avocado pesto creamy and fresh.