Beef Free Spinach & Avocado Pesto
This vibrant green pesto is proof that the best sauces don't need to be complicated — just a handful of fresh, plant-based ingredients blended into something genuinely craveable. Baby spinach and ripe avocado form the creamy backbone, while fresh basil, garlic, and a generous squeeze of lemon keep things bright and punchy. The avocado replaces the need for heavy cheese or nuts, giving you a silky, rich texture that clings beautifully to pasta, grain bowls, or crusty bread. A touch of fresh ginger is optional, but if you're feeling adventurous, it adds a subtle warmth that makes the whole thing feel a little more alive. The food processor does all the heavy lifting — a few pulses, a slow drizzle of olive oil, and you're basically done. The tip about pressing plastic wrap directly onto the surface before storing is a small but smart move that keeps that gorgeous color from turning on you overnight. It's the kind of versatile, no-fuss sauce you'll find yourself reaching for all week long.
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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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