Avocado Toast with Walnut Pesto

By: Mary Bell

It’s always a thing, being alone and wondering what to cook for dinner. You never really want to make anything fancy, as no one’s there to enjoy your carefully crafted meal. So what’s easy and equally satisfying in these situations? Avocado toast, of course!

You can never have enough recipes for avocado toast, and it’s nice to give it a seasonal flair. Plus, I feel like it’s a universal favorite and we owe it to each other to share our best and most treasured recipes. I usually make my own gluten-free bread, but this is not necessary–just use your bread of choice.



4 slices of bread
2 avocados, seeds removed and sliced thin
Optional: 1 heirloom tomato cut into thin slices, then halved or quartered
Optional: hemp seed for garnish and added texture
Sea salt and pepper to taste


For the Walnut Pesto:

2 cups arugula
1/2 cup basil, plus more for garnish
1 cup walnuts
1/2 cup high quality olive oil
1 lemon, juiced
1 garlic clove
Sea salt and pepper to taste



1. In a food processor, combine all ingredients for the walnut pesto, save the olive oil.

2. Once the ingredients are well integrated, slowly pour in the olive oil while pulsing.

3. Meanwhile, toast the bread and prepare the avocado and (optional) tomatoes. When the bread is toasted, spread it with a generous layer of pesto, followed by the sliced avocado, tomatoes and optional hemp seeds. Garnish with sea salt and freshly ground pepper to taste, and some fresh basil.

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