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–+ servings
Low Sodium Avocado Toast With Basil Pesto
Christopher Lower

Low Sodium Avocado Toast with Basil Pesto

This simple, but classic recipe is a great choice when you can't decide what to have for breakfast.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 Servings
Course: Breakfast
Cuisine: American
Calories: 396
Ingredients Method Nutrition Notes

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

Method
 

To Make The Pesto
  1. Add the basil, walnuts, lemon juice, black pepper, garlic powder, olive oil, and water to a blender or food processor. 
  2. Blend until smooth, with some nut pieces remaining for texture
To Make The Toast
  1. Toast the bread to your taste
  2. Divide the avocado slices evenly per toast slices
  3. Spread 2 Tbsp of the pesto over the avocado slices. Add the microgreens to garnish and season with black pepper.
  4. Drizzle with olive oil and lemon juice from the wedges and serve immediately

Nutrition

Serving: 2toastsCalories: 396kcalCarbohydrates: 27gProtein: 10gFat: 32gSaturated Fat: 4gSodium: 201mgPotassium: 538mgFiber: 10g

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. 
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