2slicesAlvarado Street Bakery Sprouted Sonoma bread
1teaspoonof coconut oil
1cupof basil
1clovesof garlic
1tablespoonof fresh lemon juice
½cupraw unsalted almonds
2-3tablespoonsof olive oil
Pinchof sea salt
2 - 3thick slices of heirloom tomato
Instructions
In a food processor add ½ cup of raw unsalted almonds and pulse until well chopped.
Add 1 cup of basil, 1 clove of garlic, 1 tablespoon of lemon juice, 2-3 tablespoons of olive oil and sea salt. Pulse together again until creamy.
Top Sprouted Sonoma Bread with pesto and thick slices of fresh heirloom tomato.
In a large sauté pan over medium heat, add one teaspoon of coconut oil. When the oil is hot, add your open face sandwiches & cook until the bottom of the bread is crispy.
Notes
This recipe feature's Alvarado Street Bakery's Sprouted Sonoma Bread