Capsaicin Free Spinach & Avocado Pesto
Bright, creamy, and loaded with fresh green flavor, this avocado and spinach pesto is the kind of sauce that makes everything it touches taste better. Traditional pesto can be a minefield for anyone avoiding capsaicin, since store-bought versions and restaurant preparations often sneak in chili flakes or spicy seasonings without much warning. Every ingredient here is naturally mild and heat-free — baby spinach, ripe avocado, fresh basil, garlic, and lemon juice come together into something rich and vibrant without a trace of burn. The avocado gives it a luxuriously smooth, buttery body that you just don't get from a standard pine nut base, and the lemon juice keeps everything tasting fresh and lively. A food processor does most of the work in under a minute, and you can dial in the consistency with a splash of water until it's perfectly spoonable. It's gorgeous tossed with pasta, spread on toast, or dolloped over roasted vegetables — and pressing plastic wrap directly onto the surface before storing keeps that beautiful green color intact.
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!