franz organic twenty four grain pesto


recipe by Urban Bliss Life

Makes 6 tartines


1. Spread desired amount of avocado pesto on one side of each slice of bread.
2. Top each slice with mozzarella cheese slices.
3. Sprinkle each with a small handful of the quartered grape tomatoes.
4. Salt and pepper to taste

Can be served hot or cold. To serve as a hot tartine: bake at 375 degrees for 5-7 minutes.

Optional: drizzle balsamic vinegar over each tartine and garnish with sliced basil leaves.

To make the avocado pesto

  • ¼ cup olive oil
  • 1 cup fresh basil leaves
  • ½ cup spinach leaves
  • 1 medium ripe avocado, peeled and pitted
  • 2 medium-sized cloves garlic, roughly chopped
  • 1 tablespoon pine nuts
  • 1 tablespoon fresh lemon juice
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste


Add all ingredients to a food processor and pulse in 10-second increments until well blended. Makes about 1 cup of avocado pesto. Refrigerate any remaining avocado pesto in a mason jar or other airtight container for up to one week. You can also freeze the pesto in an airtight container for up to one month.