Hearty Pesto Bagels

Pesto Bagel
  • Yield : 8 bagel halves
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 3m
  • Ready In : 13m

Inspired by one of my friends. I found a pesto recipe and tweaked it a little so that it didn’t have too much oil (from 2/3 cup that it required, down to 1 tsp!) . Ok, seriously, this is amazing!  Try this pesto sauce and you’ll never need another kind!  This is so hearty, fresh, and filling, and good for either breakfast, lunch, or dinner! (If you don’t have a food processor, you might be able to put the ingredients one at a time in a blender, starting with the liquids and walnuts and garlic, and then adding the rest.)


  • 4 wheat bagels, halved (I used Sprouted Wheat)
  • 2 cups fresh basil
  • 1 and 1/4 cups walnuts, toasted
  • 3 cloves garlic
  • 2 Tablespoons lemon juice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • About 40 small Spinach leaves
  • 1 avocado, sliced thinly
  • About 16 small Grape tomatoes, sliced in half
  • 1 red onion, sliced thinly, in quarters


Step 1

Toast bagel halves. Divide and set aside the spinach leaves, avocado slices, grape tomatoes slices, and red onion slices into 8 sections- each part goes for each bagel half.

Step 2

To make the basil pesto, combine the basil, toasted walnuts, garlic, lemon juice, sea salt, and freshly ground black pepper in a food processor. While processing, slowly drizzle in 1 tsp olive oil.

Step 3

On each bagel half, spread basil pesto and layer with spinach leaves, avocado slices, sliced tomatoes, and sliced red onion. Enjoy!

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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Recipe Comments

  1. posted by Frankeman2 on May 5, 2013

    This is very delicious!

  2. posted by Jane Brooks on May 5, 2013

    This recipe sounds great. However you do not provide the volume measure for the ‘cups’ Even if you had volume measure for dry ingredients is not accurate as it depends upon compaction./ I would be most grateful for the weight of dry ingredients ( metric or imperial is fine) and the volume, again metric or imperial for liquids. Thank you

    • posted by Stefan on May 5, 2013

      Hi Jane,

      I can’t speak for Miranda (the author of the recipe), but a quick search tells me that a cup of basil weighs around 2 ounces, and a cup of walnuts around 3 ounces, so you can calculate accordingly.

  3. posted by Megan G on May 12, 2013

    Thanks, all, for the inspiration!