• 1 cup California walnuts
  • ½ cup tightly packed fresh basil leaves
  • 1/3 cup olive oil
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon salt
  • 4 medium bagels
  • 2 medium tomatoes, sliced
  • 1 large avocado, peeled, pitted, sliced
  • 1 cup alfalfa sprouts or chopped lettuce


  1. Place walnuts, basil, oil, nutritional yeast and salt in a small blender or food processor. Blend on high until smooth and creamy, scraping down the sides as needed.
  2. Slice bagels in half horizontally and toast.
  3. Spread 1 1/2 tablespoons of pesto on each bagel half. Top bagel bottoms with tomato, avocado and sprouts or lettuce, finish with bagel tops.