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
2 slices sourdough bread
1/4cup 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
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.