Celery Free Spinach & Avocado Pesto
This vibrant green pesto is rich, creamy, and packed with fresh flavor from baby spinach, ripe avocado, and fragrant basil. The avocado does the heavy lifting here, giving the sauce a luscious, buttery body without any dairy — no pine nuts required either. A hit of lemon juice keeps everything bright and helps slow the browning that avocado-based sauces are notorious for. Garlic and optional fresh ginger add a little edge that makes this pesto feel more complex than the handful of ingredients would suggest. The whole thing comes together in a blender or food processor in just a few pulses, making it genuinely weeknight-friendly. Spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dip — it's the kind of versatile sauce that quietly becomes a staple in your 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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