Whole Wheat Toast with Avacado Butter and Sorrel Pesto

By thirschfeld • June 29, 2011 • 2 Comments

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Author Notes: A simple, delicious breakfast made with home made whole wheat bread, a smear of smashed avacado and pesto to taste is a good way to start your morning. If you want to top it with a soft boiled farm fresh egg be my guest. - thirschfeld

Serves 4

4 Slices of whole wheat bread
1 Avacado, peeled, seeded, smashed
1/4 cup Slivered almonds
2 cups Packed sorrel leaves, tough stems removed
1 teaspoon Garlic, minced
1/2 cup Parmesan, grated
Salt and pepper
1/2 cup Olive oil

Place the almonds, sorrel, cheese, garlic, a pinch of salt and a few grinds Of pepper into the bowl of a food processor. Pulse until everything is minced and then drizzle in a 1/4 cup of the olive oil. Scrapes down the sides. Add more oil if the pesto isn't a consistency to your liking. Pulse.
Toast the bread, set it on a plate, bowl up some pesto, do the same with the avacado and let your diners decide how much of a smear they want on their toast.
Any leftover pesto would be great on pasta.