To make the pesto, using a food processor, process the avocado, basil, walnuts, cheese, and garlic until smooth. Season with salt and pepper and set aside.

In a small bowl, mix the tomatoes, coriander, olive oil, and salt and pepper.

Top each slice of toasted baguette with avocado pesto and then the tomatoes to serve immediately.


  • 1 avocado, pitted and peeled
  • 1 large handful basil leaves
  • 30g walnuts
  • 20g grated parmesan cheese
  • 1 clove garlic
  • Salt and pepper
  • 150g cherry tomatoes, halved
  • 1 tablespoon coriander, rinsed
  • 60ml olive oil
  • 12 slices of baguette, toasted

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