Cashew Free Spinach & Avocado Pesto
Bright, creamy, and loaded with fresh green flavor, this blended pesto is the kind of sauce that makes everything it touches taste more alive. Ripe avocado does the heavy lifting here, giving the pesto its lush, velvety body without any nuts in the picture — so if you've been scanning labels on store-bought versions and coming up short, this is your answer. Baby spinach and fresh basil layer in that classic herby depth, while lemon juice and garlic keep things sharp and vibrant. A drizzle of good olive oil brings it all together into something silky and spoonable that clings beautifully to pasta, grain bowls, toast, or roasted vegetables. The food processor does most of the work in under a minute, and a splash of water at the end lets you dial in exactly the consistency you want. One smart tip in the instructions — pressing plastic wrap directly onto the surface before storing — keeps that gorgeous green color intact so it looks just as good the next day.
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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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