{gluten-free, vegan, dairy-free, nut-free, soy-free, low-FODMAP}

The last of our Santa Fe visitors have long departed and it's just me and our dogs, Billy and Lola, having dinner together in our casita while Joshua is working late tonight.  It's always a thing, being alone and wondering what to cook for dinner.  You never really want to make anything fancy, as no one's there to enjoy your carefully crafted meal.  So what's easy and equally satisfying in these situations?  O.M.G., avocado toast of course! 

You can never have enough recipes for avocado toast, and it's nice to give it a seasonal flair.  Plus, I feel like it's a universal favorite and we owe it to each other to share our best and most treasured recipes! 

I usually make my own bread, but I don't have all my handy tools here in Santa Fe.  However, I did find a great gluten-free loaf that happens to be delicious, dairy-free and egg-free too! Otherwise, if you don't have any special needs (lucky you), use your favorite bread of choice. 

Total: 20 minutes | Prep: 15-17 minutes | Cook: 3 minutes | Serves 2 as a meal, 4 as an appetizer

//Tools//

food processor, blender or immersion blender

knife

cutting board

//Ingredients//

4 slices of bread

2 avocados, seeds removed and sliced thin (you may have extra, but I prefer to load up my toast with avocado!) 

1 heirloom tomato cut into thin slices, then halved or quartered

hemp seed for garnish

optional capers or sliced kalamata olives to top

Walnut pesto:

2 cups arugula

1/2 cup basil, plus more for garnish

1 cup walnuts

1/2 cup high quality olive oil

1 lime or lemon, juiced

optional 1 garlic clove

salt and pepper to taste

//Directions//

In a food processor, combine all ingredients for the walnut pesto, except the olive oil.  Once the ingredients are well integrated, slowly pour in the olive oil while pulsing.

Toast the bread and prepare the avocado and tomatoes.  When the bread has finished cooking, spread a generous layer of the pesto, followed by the sliced avocado, tomatoes and optional olives or capers.  Garnish with basil, sea salt and freshly ground pepper to taste.

//Notes//