Easter

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
Ingredients
  • 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
Directions
  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.
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