Black Pepper Free Spinach & Avocado Pesto
This vibrant green pesto is proof that bold, craveable flavor doesn't need a single crack of the pepper mill. Creamy avocado and fresh basil do the heavy lifting here, while baby spinach adds body and a subtle earthiness that makes the whole sauce feel lush and satisfying. A hit of lemon juice keeps everything bright and helps slow the browning that avocado-based sauces are notorious for — the plastic-wrap trick in the instructions is a genuinely smart move worth following. Garlic and optional fresh ginger bring just enough warmth and bite to fill the role that black pepper usually plays, so nothing feels missing. The food processor does all the work in under a minute, and the result is a silky, spoonable sauce that clings beautifully to pasta, grain bowls, or a thick slice of crusty bread. For anyone navigating a sensitivity to piperine or simply avoiding pepper for digestive reasons, this recipe is a genuinely satisfying solution — no substitutions, no workarounds, just clean ingredients that happen to be naturally free of it.
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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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