Go Back
–+ servings
Low Sodium Avocado Toast With Basil Pesto

Low Sodium Avocado Toast with Basil Pesto

Christopher Lower
This simple, but classic recipe is a great choice when you can't decide what to have for breakfast.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2 Servings
Calories 396 kcal

Ingredients
  

For The Pesto

  • 1/3 cup Basil Leaves loosely packed
  • 1/4 cup Walnuts unsalted
  • Lemon juice of
  • 1/8 tsp Ground Black Pepper
  • 1/8 tsp Garlic Powder
  • 1 Tbsp Olive Oil extra virgin
  • 1 Tbsp Hot Water

For The Toast

  • 4 slices Crusty Whole Grain Bread
  • 1 Avocado sliced
  • 1/2 tsp Ground Black Pepper
  • 1 tsp Olive Oil extra virgin for drizzle
  • Microgreens for garnish
  • Lemon Wedges for garnish

Instructions
 

To Make The Pesto

  • Add the basil, walnuts, lemon juice, black pepper, garlic powder, olive oil, and water to a blender or food processor. 
  • Blend until smooth, with some nut pieces remaining for texture

To Make The Toast

  • Toast the bread to your taste
  • Divide the avocado slices evenly per toast slices
  • Spread 2 Tbsp of the pesto over the avocado slices. Add the microgreens to garnish and season with black pepper.
  • Drizzle with olive oil and lemon juice from the wedges and serve immediately

Notes

For ease, the pesto can be made ahead of time and stored in a covered container in the refrigerator. Pesto will keep for 2 -3 days in an air-tight container in the fridge. 

Nutrition

Serving: 2toastsCalories: 396kcalCarbohydrates: 27gProtein: 10gFat: 32gSaturated Fat: 4gSodium: 201mgPotassium: 538mgFiber: 10g
Tried this recipe?Let us know how it was!