Whole Wheat Toast with Avocado Butter and Sorrel Pesto

By • 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 avocado 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 Avocado, 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
  1. 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.
  2. Toast the bread, set it on a plate, bowl up some pesto, do the same with the avocado and let your diners decide how much of a smear they want on their toast.
  3. Any leftover pesto would be great on pasta.
Jump to Comments (2)

Tags: Healthy, simple, tasty, Vegan, Vegetarian

Comments (2) Questions (0)

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over 3 years ago deanna1001

YUM! So simple but so tasty. Thanks.

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is gorgeous, I love the sorrel pesto and avocado.