Spice up your avocado toast by adding a 5-minute homemade pesto and some sautéed mushrooms! This easy breakfast comes together in less than 15 minutes and will become your new favourite savory breakfast. The pesto can also be used for other recipes such as in a pasta sauce, and be made nut-free (see notes).
Prep time: 2 minutes
Cook time: 10 minutes
Servings: 2 toasts
Ingredients
- Handful of mushrooms
- 2 tbsp olive oil for frying (see notes for oil-free)
- 3/4 cup roasted unsalted cashews, soaked in boiling water
- 2 tbsp lemon juice
- Handful of fresh basil
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 avocado
- 2 slides of bread
Equipment
- Frying pan
- Food processor or blender
Instructions
- Boil about 1 cup of water.
- Chop your mushrooms then fry them in olive oil on medium heat, stirring occasionally.
- Add boiling water to cashews and let soak for 5 minutes.
- Once the cashews have soaked, prepare the pesto by blending cashews, lemon juice, basil, salt and garlic powder in a blender or food processor.
- Remove mushrooms from heat once they’ve been cooked down (after about 10 minutes).
- Spread pesto over toasted bread, then add sliced avocado and sautéed mushrooms. Enjoy this savoury avocado toast for breakfast or a quick snack!
Notes
*For an oil-free version, fry mushrooms in a few tbsp of vegetable stock or water.
*Depending on the strength of your blender, you may need to soak cashews in boiling water for longer. I find the best blender for cashews is a bullet blender!
*For a nut-free version, substitute sunflower seeds for cashews in the pesto.
