Avocado and this crispy bruschetta recipe go wonderfully well together! The pesto makes a plentiful amount, and leftover pesto also tastes excellent on pasta. For a creamy sauce, you can dilute it with some cooking water from the noodles.

Styrian Bruschetta [Vegan]



For The Pesto

  • 1 cup pumpkin seeds
  • 1 large handful of fresh basil
  • 5 tablespoons oil
  • 3 teaspoon lemon juice
  • 7-10 tablespoons water
  • 1 clove of garlic, pressed
  • Salt

For the Bruschette

  • 1 baguette
  • 1-2 avocados (depending on how much you want)
  • Fresh rocket


  1. For the pesto, place all the ingredients in a food processor or blender and puree a soft mixture, adding enough water until the pesto has a spreadable consistency.
  2. For the bruschette, cut the baguette into small pieces and toast lightly.
  3. Finely dice the avocados.
  4. Spread some pesto on the bread and top with some pieces of avocado.
  5. Arrange the arugula on a plate and put the bruschetta on it, serve immediately.

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