Easy Spring Pea Pesto Avocado Toasts (Nut Free, Oil Free, Vegan)

March 7, 2017
Serves 2/4 People
Prep time
20m

Ingredients

  • FOR THE PESTO
  • 1 Cup
    green peas
  • 1/4 Cup
    green onion, rough chopped
  • 1
    large garlic clove, sliced
  • 1 Tablespoon
    sunflower seeds, roasted and salted
  • 1
    medium lemon, juiced and zested
  • 1 Teaspoon
    nutritional yeast, plus more for topping
  • 1/8 Teaspoon
    pink salt
  • FOR QUICK PICKELED ONION
  • 1/4
    large red onion, thinly sliced
  • 1/2 Cup
    white wine vinegar
  • 1/2 Cup
    water
  • 3-4
    drops liquid stevia
  • 1/4 Teaspoon
    pink salt
  • FOR TOASTS
  • 4 Slices
    crusty bread
  • avocado, sliced
  • 1
    persian cucumber, thinly sliced
  • TOPPINGS
  • lemon zest
  • crushed red pepper
  • nutritional yeast
  • micro greens

Instructions

  1. 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.

  2. 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

  3. 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.