Your regular Avo Toast just got pimped! This is a recipe for Breaky, Lunch or Dinner 😉
Super simple, quick and balanced meal.
Topped with our vegan bail pesto and organic, local sliced tomatoes!
2 Tbsp Alive Wholefoods basil pesto
1 slice bread of choice (vegan, gluten-free as you like). We love this one.
1/3 avocado, sliced (ripe and green).
1-2 slices organic tomato or organic baby cherry tomatoes).
1 pinch sea salt.
1 pinch chili flakes.
Toast bread in a toaster or in the oven until golden brown.
Top with sliced avocado and use a fork to smash.
Then add 2 tablespoons pesto (per slice of bread) and spread it over the avocado with a fork or spoon.
Add sliced tomatoes and sprinkle with a pinch each of sea salt and chili flakes.
Enjoy right away!
TIP: Store leftover pesto in the refrigerator for up to 5 days from opening or the best before date (whichever comes first!). Alternatively you can freeze the remainder, and store up to 1 month or more. Thaw at room temperature or in the refrigerator overnight. For easy portion control decant the pesto into a silicone ice-cube tray.
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