Anti Inflammatory Spinach & Avocado Pesto
Bright, creamy, and loaded with ingredients that genuinely earn their keep, this vibrant green pesto is the kind of sauce that makes everything it touches taste better. Baby spinach and ripe avocado form the base, delivering a silky texture without any dairy, while fresh basil keeps that classic herby punch front and center. Extra-virgin olive oil, lemon juice, and garlic round things out — all ingredients with well-documented anti-inflammatory properties that work together rather than just sitting on a label. The optional fresh ginger is a small addition that adds a subtle warmth and only deepens the appeal of this already-impressive lineup. Everything comes together in a blender or food processor in just a few pulses, so the barrier to a homemade sauce this good is basically zero. Use it tossed through pasta, spread on toast, spooned over roasted vegetables, or stirred into grain bowls — it's versatile enough to earn a permanent spot in your weekly rotation. A quick trick of pressing plastic wrap directly onto the surface before storing keeps it looking as vivid as it tastes.
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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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