Pesto Avocado Toast

Bright and simple, this Pesto Avocado Toast feels like summer on a slice of good bread. It’s the kind of thing that wakes the kitchen without fuss and makes every bite sing.

A smear of pesto, creamy avocado, and a few little tricks for texture are all this needs, and the recipe walks through them in a few easy steps. Perfect for a slow weekend breakfast or a lively midweek boost—ready before the kettle cools.

Ingredients

Here’s everything you need to make these bright, green pesto avocado toasts—simple, fresh, and full of flavor. Gather good bread, a ripe avocado, a small batch of basil pesto, a little lemon zest and some peppery microgreens, and you’re set.

• 2 slices seeded whole-grain bread, toasted
• 1 avocado, ripe, mashed and thinly sliced
• 1 cup packed fresh basil leaves
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon pine nuts
• 1 small garlic clove, peeled
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1 teaspoon lemon zest
• 1/4 cup radish sprouts or microgreens
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon flaky sea salt, for finishing
• 1 teaspoon extra-virgin olive oil, for finishing (optional)

Instructions

Keep this simple and cheerful: make a quick basil pesto, mash and slice the avocado, and assemble the toasts with bright lemon zest and peppery microgreens for a fresh, homey bite you’ll want to share.

1. Make the pesto: In a small blender or mortar, pulse the fresh basil with the grated Parmesan, pine nuts, the garlic clove, 3 tablespoons extra-virgin olive oil and 1/4 teaspoon fine sea salt until you have a chunky, spreadable sauce, taste and adjust to your liking.
2. Toast the bread: Pop the two slices of seeded whole-grain bread into the toaster or under the broiler until golden and crisp so they hold up to the toppings.
3. Prepare the avocado: Halve and pit the avocado, scoop out about two-thirds into a bowl and mash with a fork, then stir in the teaspoon of lemon zest and 1/4 teaspoon freshly ground black pepper, thinly slice the remaining third and keep the slices neat for the top.
4. Spread the pesto: Use a spoon to smear a thin, even layer of the basil pesto over each toasted slice so every bite has that bright herb flavor.
5. Assemble the avocado: Spread the mashed avocado over the pesto, then fan the thin avocado slices on top, sprinkle the 1/4 cup of radish sprouts or microgreens over each slice for peppery crunch and a fresh look.
6. Finish and season: Scatter a few extra shavings of Parmesan from the jarred cheese if you like, grate a touch more lemon zest over the toasts, sprinkle 1/8 teaspoon flaky sea salt for finishing and drizzle the optional 1 teaspoon extra-virgin olive oil over the top for shine before serving.

Tweaks and Additions

Nice and simple—here are eight small tweaks you can try to lift the flavors, add crunch or bring a little extra comfort to the toast. Pick one or two, not all at once, and make it yours—just like Nonna would approve.

• Swap pine nuts for toasted walnuts or almonds: Toast chopped walnuts or almonds in a dry pan until fragrant and use them in the pesto for a richer, earthier nuttiness that’s cheaper and gives a nice bite to the spread.
• Stir ricotta into the mashed avocado: Fold a spoonful of creamy ricotta into the mashed avocado for silkiness and a gentle tang that mellows the herb lift from the pesto.
• Add roasted cherry tomatoes: Halve cherry tomatoes, toss with olive oil, salt and a little garlic, roast at 425°F (220°C) until blistered, then scatter them on top for sweet acidity that cuts through the richness.
• Top with torn burrata or fresh mozzarella pearls: Place a few shreds of burrata or small mozzarella pearls on the toasts for a lush, milky bite that pairs beautifully with basil and lemon.
• Include thin slices of prosciutto or speck: Drape a slice or two of prosciutto di Parma or smoked speck over the avocado for a salty, savory contrast—skip it for a vegetarian option.
• Sprinkle Aleppo pepper or red pepper flakes: Add a light pinch of Aleppo pepper or crushed red pepper for a gentle, warm heat that wakes the flavors without stealing the show.
• Fold fresh parsley or mint into the pesto: Mix in a handful of chopped parsley or a few mint leaves with the basil for extra brightness and a slightly different herbal note that feels fresh and unexpected.
• Top with a soft-poached or fried egg: Add a runny poached or sunny-side-up egg on top for protein and a luscious yolk that turns the toast into a cozy, satisfying meal.