Two things I’ve been obsessed with lately: avocado toast and microgreens. Now, I’m pretty sure I don’t have to explain my love of avocado toast. What’s not to love? Richy and creamy avocado on crisp toast. Throw some savory spices on there and boom—Mealtime Heaven! But lately, I’ve been upping my avo-toast game by topping it with fresh microgreens. Microgreens are the young shoots of leafy greens like arugula, kale, spinach, or basil. They’re picked shortly after the first leaves have developed, usually within 14 days, and have shown to be more nutritionally dense than their more mature counterparts. I’ll often just throw a small bunch directly on top of salads, sandwiches, and my newly beloved avocado toast, but I was craving something a little different recently. I was looking at my ingredients, half an avocado, fresh micro basil, and Majestic garlic spread, and decided to see what would happen if I threw them all in the food processor. The results were magical! A fragrant and rich spread that had the texture of chunky guacamole and the flavors of creamy pesto! This is definitely going to become a toast-topping staple, but I can definitely see it being a delicious vegan pesto cream for pastas, zucchini noodles, or salads. The best part is that it’s ridiculously easy to make. Here’s what you do…
Creamy Avocado + Micro Basil Pesto
Ingredients
- ½ avocado
- 1 heaping tablespoon of Majestic Garlic spread
- 1-2 cups of micro basil (other micro-greens would work as well but the basil has a particularly bright, fresh flavor that makes this spread really special)
Directions
Add all of the ingredients to a Cuisinart. The amounts listed above are for a single serving and will work well in a Cuisinart mini-prep, but if you want to multiply the recipe for more servings, I would recommend using a full-sized food processor. Pulse until ingredients are well-combined with a thick, creamy, and slightly chunky texture and viola! It’s really that easy.
I added several heaping spoonfuls of the mixture to some freshly toasted Ezekiel bread, topped it with a little bit of sea salt, and fell in love. I’d love to hear what you like to do with this spread!
