PESTO: To a food processor or small blender, add the basil, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add water a little at a time until the desired consistency is reached — a loose, scoopable sauce that’s not too thin or watery.
AVOCADO TOAST: Toast bread in a toaster or in the oven until golden brown. Top with sliced avocado and use a fork to smash. Then add 2 tablespoons pesto (per slice of bread) and spread it over the avocado with a fork or spoon. Add sliced tomatoes and sprinkle with a pinch each of sea salt and red pepper flakes. Enjoy right away!
Pesto can be made in advance and used for avocado toast throughout the week. Store leftover pesto in a sealed container in the refrigerator for up to 1 week. After that, pour into an ice cube tray, freeze, and store up to 1 month or more. Thaw at room temperature or in the refrigerator overnight.
*Recipe as written makes enough pesto for 3 slices of toast. *Pesto slightly modified from our Easy Vegan Pesto. *Inspired by Picnik in Austin, Texas. *Nutrition information is a rough estimate calculated with whole wheat bread and with 2 tablespoons pesto per slice.