Easing into spring with this colorful and quick pea pesto, how great is that vibrant green? Last week, I bought some peas thinking I would make some kind of risotto but had a rush of inspiration to make a pesto for avocado toast this morning. Just in time for #ToastTuesday. This is bright, slightly sweet and lemon-y which pairs so well with avocado. mah fav.
Early tomorrow I am off to California for the Natural Products Expo which is the largest B2B convention on the west coast in the natural products sphere. It’s the food blogger equivalent of Disneyland. Think of it as the mecca center for all things healthy food, skin care, sustainable product alternatives, and supplements. It’s damn cool and so much fun. This year will be my fourth year attending and I am really looking forward to connecting with other bloggers and like-minded individuals/companies. If you are going to be there and you are reading this please reach out, I’d love to say hi.
Sooo back to the pea pesto…,
After watching a documentary on Netflix that said oil is the highest concentration of calories on the planet I thought it would be best for my girlish figure if I decrease how much I use (’cause I use alot) so this is the first ever intentionally oil free recipe on the blog. Let me know if this is something you’d like to see more of.
You are more then welcome to add oil to this if you prefer. It was really delicious without it but I think the addition of olive oil would give it more body. If you choose to add it start with 1 tbsp at a time and add it in after every other ingredient in blended together, while the blender is turned on so it emulsifies.
Happy Toast Tuesday!
Make the quick pickeled onions first by putting all the ingredients in a small bowl and let sit on the counter.
Prep you ingredients: Slice cucumbers, peel and slice avocado.
Make the pesto by adding all ingredients into a high speed blender, like vitamix and turn on high. Blend until desired consistency is reached. I left mine a little chunky
Toast your bread in a toaster or pre-heated oven at 350f for 4-8 minutes
Build your toasts: spread 1/4 cup pesto on one piece of toast, layer with avocado, cucumbers, pickeled red onion and whatever toppings you desire.