Whole Wheat Toast with Avocado Butter and Sorrel Pesto

Ingredients

• 4
  
  Slices of whole wheat bread
  
• 1
  
  Avocado, peeled, seeded, smashed
  
• 1/4
  
  cup Slivered almonds
  
• 2
  
  cups Packed sorrel leaves, tough stems removed
  
• 1
  
  teaspoon Garlic, minced
  
• 1/2
  
  cup Parmesan, grated
  
• 
  
  Salt and pepper
  
• 1/2
  
  cup Olive oil
  

Directions

1. Place the almonds, sorrel, cheese, garlic, a pinch of salt and a few grinds Of pepper into the bowl of a food processor. Pulse until everything is minced and then drizzle in a 1/4 cup of the olive oil. Scrapes down the sides. Add more oil if the pesto isn’t a consistency to your liking. Pulse.
2. Toast the bread, set it on a plate, bowl up some pesto, do the same with the avocado and let your diners decide how much of a smear they want on their toast.
3. Any leftover pesto would be great on pasta.