Brazil Nut Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh green flavor, this avocado-and-spinach pesto is the kind of sauce that makes you want to put it on absolutely everything. The avocado takes the place of the traditional pine nut base, giving the pesto a luxuriously smooth texture without any tree nuts in the mix — a genuine win when so many store-bought pestos and even homemade versions rely on nuts that can cause concern. Baby spinach and fresh basil layer up the herbaceous depth, while lemon juice keeps the whole thing tasting vibrant and alive. A couple of garlic cloves and a drizzle of good olive oil round it out into something that tastes far more complex than the handful of steps involved. The optional fresh ginger adds a subtle warmth that plays beautifully against the richness of the avocado if you're feeling adventurous. Pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the color gorgeous and green rather than oxidized and sad. Spoon it over pasta, swirl it into grain bowls, or use it as a dip — this one earns a permanent spot in your weekly rotation.
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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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