Breastfeeding Friendly Spinach & Avocado Pesto
Bright, creamy, and packed with nutrients that matter most during the postpartum months, this vibrant green pesto is the kind of recipe you'll want on rotation. Baby spinach and avocado form a rich, velvety base that's loaded with folate, healthy fats, and iron — all things a nursing body genuinely needs more of. Fresh basil and a generous squeeze of lemon keep the flavor lively, while the garlic adds a savory depth that makes this taste far more indulgent than it actually is. The whole thing comes together in a blender in just a few pulses, which is a serious win when you're running on interrupted sleep and a narrow window of free time. A spoonful of optional fresh ginger gives it a gentle warmth and can help with postpartum digestion if you're feeling up for it. Spoon it over pasta, swirl it into scrambled eggs, spread it on toast, or use it as a dip — it's endlessly versatile and keeps well in the fridge with a layer of plastic wrap pressed directly on the surface to hold that gorgeous color.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!