Recipe
Avocado Toast + Harissa Almond Pesto
The best vegan avocado toast is loaded with layers of sun-dried tomato harissa almond pesto, chunky avocado, toasted nuts and fresh herbs.
Prep: 10 minCook: 5 minTotal: 15 min
Servings: serves 2
Ingredients
Harissa Almond Pesto
- 1 cup raw almonds
- 1/3 cup sun-dried tomatoes in oil
- 2 tablespoon extra virgin olive oil or oil from the sun-dried tomato jar
- 1 tablespoon harissa
- 10 leaves of basil
- 1/2 teaspoon salt
Avocado Toast
- 2 slices sourdough bread
- 1/4 cup pine nuts
- 1 avocado, cut in slices or cubes
- 1/4 cup basil leaves
- 2 tablespoons cilantro leaves
- 2 tablespoons mint leaves
- 2 tablespoons extra virgin olive oil
- flakey salt for sprinkling
Instructions
- Combine the almonds, sun-dried tomatoes, harissa, oil, basil, and salt in a food processor and process for 30 seconds, taking breaks to scrape down the sides as needed.
- If you want it to be a more liquid-y pesto, add 1 – 2 tablespoons extra water or oil until you get to desired consistency. I like it pretty heart and chunky, so I left it as is.
- Continue to process the pesto until chunky and combined.
- Toast your sourdough or favorite bread.
- While the bread is toasting, add the pine nuts to a pen over medium-low heat. Toast, stirring constantly for about 5 minutes until the pine nuts are golden brown and fragrant. Remove from the heat and transfer to a small bowl because they’ll continue to toast and brown in the pan.
- Spread about ¼ cup of the almond pesto across the toast.
- Top each slice with ½ an avocado either sliced or cubed.
- Sprinkle each toast with toasted pine nuts, basil, cilantro leaves, mint leaves, a drizzle of olive oil, and flakey salt.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 876
- Sugar: 6g
- Sodium: 938mg
- Fat: 73.5g
- Saturated Fat: 9.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47.1g
- Fiber: 15.7g
- Protein: 20g
- Cholesterol: 3mg
