Quick to make and this one has lots of good stuff - omega three fatty acids and all those good fats, whole grain protein, so many vitamins and minerals in the avocado and tomato. Antioxidants in the fruit and pesto. B12 in the nutritional yeast. Fibre galore. Eat this, take a short digestive rest and then - you're on high-test plant-powered fuel and ready to hit your afternoon activities with gusto!
To assemble: Slap two slices of rye bread on the plate, spread a generous amount of pesto sauce on both sides, add sliced tomato and avocado, a sprinkle of nutritional yeast for flavour and there you go!
For the pesto: For two servings, put a handful of fresh basil, two tablespoons of olive oil and half of a fresh-squeezed lemon (or a tablespoon lemon juice) in the blaster or food processor and give it a whirl. If you don't have one, just mince up the basil and stir it all together. Then add: a tablespoon of milled walnuts, one clove minced garlic, salt, pepper and that's it. Stir it up and you have one of the most deeeelishus gems of a verdant spread ever dreamed up. Double or triple that formula and store a bowl in the fridge for a few days for other dishes - salad dressing, pasta sauce, chip or bread dip. Pesto is the Besto! Better than the Resto! Buon appetito!