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Avocado Pistachio Pesto & Tomato Crostini [vegan]

Foodie Loves Fitness
5 from 1 vote
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 7 crostini
Calories 210 kcal

Ingredients
  

  • 12 oz French/Tuscan loaf or any kind of thick bread
  • 1 vine ripe tomato thinly sliced
  • 1/2 medium avocado
  • 3 TBSP extra virgin olive oil
  • 1/2 cup fresh basil
  • 1 cup baby spinach packed
  • 1/2 cup shelled pistachios
  • 1/4 cup nutritional yeast*
  • 1 clove of garlic quartered
  • Juice from 1/2 medium lemon
  • 1/4 TSP sea salt plus more to taste
  • Pinch of pepper
  • Balsamic glaze for drizzling

Instructions
 

  • Preheat oven to 375 degrees. Slice the bread loaf into 7 slices. Place on a baking sheet, and toast in the oven until lightly browned, about 7 minutes.
  • While the bread is cooking, prepare the pesto: Combine the avocado, olive oil, basil, baby spinach, pistachios, nutritional yeast, lemon juice, garlic, sea salt and pepper in a food processor. Pulse until well combined and mostly smooth. You may need to scrape down the sides once or twice to get everything well incorporated.
  • Once the bread is done cooking, transfer the slices to a serving dish. Spread the pesto onto the bread.
  • Place the tomato slices onto the crostini, sprinkle seat salt on top, and drizzle the balsamic glaze. Enjoy immediately!

Notes

*You can sub in grated parmesan cheese if you choose.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 29gProtein: 7gFat: 8gSaturated Fat: 1gFiber: 3gSugar: 2g
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