Whole Wheat Toast With Avocado Butter And Sorrel Pesto
- 4 Slices of whole wheat bread
- 1 Avocado, peeled, seeded, smashed
- 1/4 cup Slivered almonds
- 2 cups Packed sorrel leaves, tough stems removed
- 1 teaspoon Garlic, minced
- 1/2 cup Parmesan, grated
- Salt and pepper
- 1/2 cup Olive oil
- Place the almonds, sorrel, cheese, garlic, a pinch of salt and a few grinds Of pepper into the bowl of a food processor. Pulse until everything is minced and then drizzle in a 1/4 cup of the olive oil. Scrapes down the sides. Add more oil if the pesto isn't a consistency to your liking. Pulse.
- Toast the bread, set it on a plate, bowl up some pesto, do the same with the avocado and let your diners decide how much of a smear they want on their toast.
- Any leftover pesto would be great on pasta.
whole wheat bread, avocado, almonds, sorrel, garlic, parmesan, salt, olive oil
Taken from food52.com/recipes/12965-whole-wheat-toast-with-avocado-butter-and-sorrel-pesto (may not work)