If using pumpkin seeds or pine nuts, place them in a small dry skillet over medium heat and toast, stirring, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and let cool.

Place basil, cilantro, cooled toasted seeds, grated cheese, lime juice, jalapeño (start with a small amount for milder heat), garlic clove, salt, and pepper in a food processor or blender.

Pulse while streaming in the olive oil until the mixture comes together into a coarse, spoonable pesto. Scrape down sides as needed. Taste and adjust salt, lime, or jalapeño to preference. If too thick, add up to 1–2 teaspoons more olive oil or a splash (5–10 ml) of water to loosen.

Transfer pesto to a small bowl and set aside. This can be made up to 24 hours ahead and refrigerated; bring to room temperature before using.

Rancheros-style Topping

Heat 1 teaspoon oil in a small sauté pan over medium heat. Add the chopped onion and cook until softened and translucent, about 3–4 minutes.

Add the minced garlic, cumin, smoked paprika, and minced chipotle (if using). Cook, stirring, for 30–45 seconds until aromatic.

Add the diced tomatoes and salt. Simmer gently, stirring occasionally, until the mixture thickens slightly and flavors meld, about 5–7 minutes. If using canned fire-roasted tomatoes, simmer 3–5 minutes to warm through.

Stir in the chopped cilantro, taste and adjust seasoning. Remove from heat and keep warm.

Toast & Finish

Heat a skillet or griddle over medium-high. Brush both sides of bread slices lightly with butter or olive oil.

Toast the bread in the hot skillet until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a 425°F (220°C) oven for 5–8 minutes, flipping once, until crisp.

Cook eggs (optional)

If using eggs, fry or poach them now. For sunny-side-up: heat 1 tsp oil in a nonstick skillet over medium, crack eggs in, cook until whites set but yolks still runny, about 2–3 minutes (cover briefly to set tops). For poached: simmer water with a splash of vinegar and poach 3–4 minutes for runny yolks.

Assemble each toast: spread about 1 tablespoon (or more to taste) of the Rancheros Pesto over each toasted slice. Spoon 1/4 cup of the warm rancheros-style tomato topping over the pesto.

Top each with a fried or poached egg if using, then sprinkle with crumbled queso fresco or feta and garnish with microgreens or extra cilantro. Serve immediately with lime wedges on the side to squeeze over.