Avocado Bruschetta with Vegan Pesto
This recipe is really quick and super tasty! The combination of the pesto, crunchy rye bread and the creamy avocado is delicious and full of green goodness.
The pesto is made without parmesan so is completely vegan. It’s really versatile and is delicious as a dip, stirred into gluten free pasta or with roast veg (it will last in the fridge for 3-4 days).
- 1 bunch basil
- 2 tbsp toasted pine nuts
- 1 tbsp olive oil
- 1 clove garlic
- Himalayan pink salt
- 1 ripe avocado sliced
- Rye bread toasted & sliced
- Sprinkle of seeds
- To make the pesto put all the ingredients in a mini chopper and blitz. If the pesto is too dry add a little more oil.
- Toast the rye bread and then top with the pesto, avocado and seeds