Almond Free Spinach & Avocado Pesto
Bright, creamy, and loaded with fresh herb flavor, this blended green sauce is the kind of thing you'll want to put on absolutely everything. Avocado takes the place of nuts entirely, giving the pesto its rich, velvety body without any tree nut involvement — so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. Baby spinach and fresh basil team up for a deeply green, garden-fresh flavor, while garlic and lemon juice keep things lively and sharp. A drizzle of good olive oil brings it all together into something that's genuinely smooth and luxurious straight out of the blender. The optional fresh ginger adds a subtle warmth that makes the whole sauce feel a little more interesting without overpowering the herbs. It comes together in minutes and stores beautifully — just press plastic wrap directly onto the surface before sealing the jar to keep that gorgeous green color intact.
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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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