Avocado Toast + Harissa Almond Pesto

Name: Avocado Toast + Harissa Almond Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 cup raw almonds; ⅓ cup sun-dried tomatoes in oil; 2 tablespoon extra virgin olive oil or oil from the sun-dried tomato jar; 1 tablespoon harissa; 10 leaves of basil; ½ teaspoon salt; 2 slices sourdough bread; 1/4 cup pine nuts; 1 avocado, cut in slices or cubes; 1/4 cup basil leaves; 2 tablespoons cilantro leaves; 2 tablespoons mint leaves; 2 tablespoons extra virgin olive oil; flakey salt for sprinkling

8 steps

Prep:10minCook:5min

The best vegan avocado toast is loaded with layers of sun-dried tomato harissa almond pesto, chunky avocado, toasted nuts and fresh herbs.

Updated at: Thu, 21 Nov 2024 08:51:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1061.6 kcal (53%)

Total Fat92.2 g (132%)

Carbs47.4 g (18%)

Sugars5.4 g (6%)

Protein25.5 g (51%)

Sodium1364.2 mg (68%)

Fiber20 g (71%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupalmonds

raw

⅓ cupsun-dried tomatoes in oil

2 tablespoonextra virgin olive oil

or oil from the sun-dried tomato jar

1 tablespoonharissa

10 leavesbasil

½ teaspoonsalt

2slices sourdough bread

¼ cuppine nuts

1avocado

cut in slices or cubes

¼ cupbasil leaves

2 tablespoonscilantro leaves

2 tablespoonsmint leaves

2 tablespoonsextra virgin olive oil

flakey salt

for sprinkling

Instructions

Step 1

Combine the almonds, sun-dried tomatoes, harissa, oil, basil, and salt in a food processor and process for 30 seconds, taking breaks to scrape down the sides as needed.

Step 2

If you want it to be a more liquid-y pesto, add 1 – 2 tablespoons extra water or oil until you get to desired consistency. I like it pretty heart and chunky, so I left it as is.

Step 3

Continue to process the pesto until chunky and combined.

Step 4

Toast your sourdough or favorite bread.

Step 5

While the bread is toasting, add the pine nuts to a pen over medium-low heat. Toast, stirring constantly for about 5 minutes until the pine nuts are golden brown and fragrant. Remove from the heat and transfer to a small bowl because they’ll continue to toast and brown in the pan.

Step 6

Spread about ¼ cup of the almond pesto across the toast.

Step 7

Top each slice with ½ an avocado either sliced or cubed.

Step 8

Sprinkle each toast with toasted pine nuts, basil, cilantro leaves, mint leaves, a drizzle of olive oil, and flakey salt.

View on The Toasted Pine Nut

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