Tasty avocado toast recipe with a savory vegan pesto! Inspired by Natalie's many trips to the Picnik food trailer in Austin, Texas for the same style of avocado toast.

Recipe Series created in partnership with Nutritionist: Natalie Collier 

FEATURING RT1home Herb Seeds: CILANTRO    



Prep Time:10 mins
Cook Time: 5 mins
Course: Breakfast, Snack
Cuisine: American, vegan
Keyword: dairy-free, gluten-free, millennial, sugarfree, vegan
Servings: 2 servings
Calories: 350kcal


  • food processor
  • or high-speed blender


  • 2 slices gluten-free bread I used Brown Rice Bread from Food for Life
  • 1 whole avocado

Vegan Cilantro Pesto (Makes about 8 TBSP)

  • 2 heaping cups cilantro, loosely packed cilantro stems are okay to include. Substitutions for cilantro: parsley with stems removed or basil
  •  cup pumpkin seeds I used sprouted raw and salted pumpkin seeds. You can also substitute raw unsalted or toasted unsalted pumpkin seeds but then please see note about increasing salt from 1 pinch to ½ teaspoon.
  •  cup olive oil
  • 2-3 cloves garlic chopped
  • 1 tbsp nutritional yeast
  • 1 pinch sea salt If you are using unsalted pumpkin seeds you can increase the salt from 1 pinch to ½ teaspoon.


  • Toast your bread in a toaster or in the oven to a crisp golden brown.
  • While your bread is toasting make your vegan pesto: add your cilantropumpkin seeds, olive oil, garlic, nutritional yeast and sea salt to your food processor or blender and mix until well-combined. Mine is typically smooth but slightly grainy (from the pumpkin seeds).
  • Slice your avocado in half lengthwise.
  • When bread is finished toasting top each slice of bread with a layer of the vegan pesto. Use about 1-2 TBSP per piece of toast. Spread the pesto evenly onto your toast.
  • Top each slice of toast with pesto with ½ your avocado. I get kinda messy and scoop out the avocado and mash it a bit more into my toast with a knife or fork.
  • Top with black pepper and/or crushed red pepper flakes and any other desired toppings!


PLEASE NOTE: Calories are calculated per serving based on 1 TBSP of pesto on bread. There will be extra pesto to use on additional avocado toast or in other recipes. Pesto will stay good in the refrigerator for 2-3 days. 


Cilantro is nutrient-rich in Vitamin A, Vitamin K, folate and potassium. A total surprise to me — cilantro can be used to soothe anxiety. It is also a powerful heavy metal detoxifier –goodbye heavy metals! And cilantro is the perfect herb to grow at home and use in pestos, guacamole, fresh cilantro tea (I LOVE this) and as a garnish for anything/everything.


About Natalie

Natalie Collier, MScN is a Holistic Nutritionist and recipe developer based in Austin, Texas specializing in weight loss and hormone balance. She shares healthy and simple gluten-free recipes on her website:

Recipe, photos + benefits created by Natalie Collier.

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