Hearty Pesto Bagels
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.)
Hearty Pesto Bagels
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!
METHOD Food Processor
DIET Vegan
Ingredients
- 4 wheat bagels, halved (I used Sprouted Wheat)
- 2 cups of fresh basil
- 1 1/4 cups of walnuts, toasted
- 3 cloves garlic
- 2 Tablespoons of lemon juice
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 40 small Spinach leaves
- 1 avocado, sliced thinly
- 16 small Grape tomatoes, sliced in half
- 1 red onion, sliced thinly, in quarters
Instructions
- 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.
- 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.
- On each bagel half, spread basil pesto and layer with spinach leaves, avocado slices, sliced tomatoes, and sliced red onion. Enjoy!
Nutrition
Calories: 643kcalCarbohydrates: 73gProtein: 19gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gSodium: 724mgPotassium: 826mgFiber: 10gSugar: 5gVitamin A: 2222IUVitamin C: 26mgCalcium: 112mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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