Low Sugar Spinach & Avocado Pesto
Most store-bought pestos sneak in sweeteners you'd never expect, so making your own is the only way to know exactly what's in the jar. This vibrant green sauce skips the added sugar entirely and leans on whole, fresh ingredients — baby spinach, ripe avocado, fragrant basil, and a bright hit of lemon juice — to build serious depth of flavor. The avocado does double duty here, replacing the traditional pine nuts and creating that lush, creamy body without any dairy or sweeteners. A little raw garlic and optional fresh ginger give it a gentle kick that keeps every bite interesting. The food processor does most of the work in under a minute, and thinning it gradually with water lets you dial in exactly the consistency you want. It works beautifully tossed with pasta, spread on toast, or spooned over grilled chicken and roasted vegetables. Press plastic wrap directly onto the surface before storing and it stays brilliantly green in the fridge for days.
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Learn more →Ingredients
6 servings
- 2 cups packed baby spinach
- 1 ripe avocado, pitted and scooped
- 1 cup fresh basil leaves, loosely packed
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice (about 1 lemon)
- ¼ cup extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
- 2–4 tbsp water, as needed to thin
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Add the baby spinach, avocado, basil, garlic, lemon juice, salt, and ginger (if using) to the bowl of a food processor or blender.
- 2
Pulse 8–10 times until the mixture is roughly broken down and no large pieces remain.
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