Whole Wheat Toast with Avocado Butter and SorrelĀ Pesto

June 29, 2011

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
In This Recipe


  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.

More Great Recipes:
Toast|Vegetable|Grains|Avocado|Butter|Whole Wheat|Pesto|Easter|Mother's Day|Father's Day|Spring|Summer

Reviews (1) Questions (0)

1 Review

deanna1001 July 8, 2011
YUM! So simple but so tasty. Thanks.