Alpha Gal Friendly Spinach & Avocado Pesto
Bright, creamy, and loaded with fresh green flavor, this pesto is the kind of sauce that makes everything it touches taste better. Ripe avocado steps in where pine nuts or dairy typically appear, giving the finished sauce a luxuriously smooth body without any mammal-derived ingredients that can be tricky to navigate. Baby spinach and fresh basil layer in a deep, herby backbone, while lemon juice keeps the color vivid and the flavor lively. A drizzle of extra-virgin olive oil brings it all together into something that feels genuinely indulgent. The optional fresh ginger adds a subtle warmth that elevates the whole bowl without overpowering the greens. Because everything goes straight into a blender or food processor, cleanup is minimal and the whole thing comes together in just a few pulses. Spoon it over pasta, swipe it on toast, or use it as a dipping sauce — it's endlessly versatile and completely plant-based from start to finish.
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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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