Basil Pesto Avocado Toast

Serves 2 · 10 min prep · 5 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 34g carbs
• 29g fat
• 7g fiber

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Ingredients

• 2 thick sourdough bread slices
• 1 large ripe avocado
• 3 tbsp basil pesto
• 1 cup cherry tomatoes
• 1/4 cup fresh basil leaves
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes
• 2 tbsp crumbled feta cheese

Instructions

1. 1Halve the cherry tomatoes and place them in a small bowl. Toss with a drizzle of the olive oil, flaky salt, and a few torn basil leaves so they lightly marinate while you prep the rest.
2. 2Toast the sourdough slices in a toaster or in a dry skillet over medium heat until deeply golden and crisp on both sides, about 2 to 3 minutes per side if using a skillet. The sturdy crust should hold toppings without going soggy.
3. 3Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the lemon juice, remaining flaky salt, black pepper, and red pepper flakes. Mash with a fork to a creamy but still slightly chunky texture.
4. 4Spread a generous layer of basil pesto over each warm toast, going edge to edge so every bite is herby. The heat of the bread will loosen the pesto slightly and perfume the kitchen.
5. 5Divide the mashed avocado between the two toasts and spread it over the pesto in an even layer, leaving a little pesto peeking at the edges for color contrast.
6. 6Spoon the marinated cherry tomatoes over the avocado, letting any light juices drip onto the toast. Nestle them so they stay put when you pick up the slice.
7. 7Tear the remaining fresh basil leaves and scatter them over the tomatoes. Sprinkle crumbled feta across both toasts for salty creaminess.
8. 8Finish with a final crack of black pepper and a light drizzle of olive oil. Serve immediately while the toast is still crisp and the avocado is cool and creamy—perfect for a fast weekday breakfast or lazy weekend plate.