AIP Friendly Spinach & Avocado Pesto
Traditional pesto leans heavily on parmesan and pine nuts, which puts it firmly off the table for anyone following the autoimmune protocol. This version swaps those out entirely, building its richness from ripe avocado and a generous pour of extra-virgin olive oil instead — and the result is genuinely creamy, vibrant, and satisfying. Packed baby spinach and a full cup of fresh basil give it that deep, grassy green color and bold herbal flavor you want from a good pesto. Fresh lemon juice and a couple of garlic cloves keep things bright and punchy, while optional grated ginger adds a subtle warmth if you're in the mood for it. The whole thing comes together in a blender or food processor in just a few minutes, making it one of the easiest sauces you can have in your rotation. A simple trick of pressing plastic wrap directly onto the surface before sealing keeps the avocado from browning, so it stays gorgeous in the fridge. With six servings per batch, it's worth making ahead and spooning over roasted vegetables, grilled proteins, or anything else that needs a little something extra.
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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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