I think it’s a case of what you can afford. It’s not just the pesticides that are a danger with non-organic produce, but the way they’re cultivated for yield, rather than nutritional content. They’re fed a macronutrient diet the equivalent of fat, protein and carbs, with nothing else.
I don’t have easy access to a wide range of organic vegetables and some of them are more than double the usual price, so I just buy what I can. I can get onions, garlic, broccoli, green beans etc at a decent price. Even if 20% of your produce is organic, at least that’s 20% less neurotoxic pesticides and 20% better quality nutrition.