Avocado Bruschetta with Vegan Pesto

This recipe is really quick and super tasty! The combination of the pesto, crunchy rye bread and the creamy avocado is delicious and full of green goodness.

The pesto is made without parmesan so is completely vegan. It’s really versatile and is delicious as a dip, stirred into gluten free pasta or with roast veg (it will last in the fridge for 3-4 days).




  2 servings
  5 minutes preparation time
  None cook time


Pesto ingredients

  • 1 bunch basil
  • 2 tbsp toasted pine nuts
  • 1 tbsp olive oil
  • 1 clove garlic
  • Himalayan pink salt
  • Pepper


  • 1 ripe avocado sliced
  • Rye bread toasted & sliced
  • Sprinkle of seeds


  1. To make the pesto put all the ingredients in a mini chopper and blitz. If the pesto is too dry add a little more oil.
  2. Toast the rye bread and then top with the pesto, avocado and seeds
  3. Enjoy

Leave a Comment

Recipe Tags: avocado bruschetta pesto

Subscribe to my Newsletter

Subscribe and receive a free download of my SuperSix recipe book.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.