Chicken Free Spinach & Avocado Pesto
This vibrant green sauce is proof that pesto doesn't need pine nuts or parmesan to feel luxurious and satisfying. Ripe avocado takes the place of the usual nut base, lending a buttery richness that blends beautifully with fresh basil and baby spinach. A generous hit of lemon juice keeps everything bright and balanced, while the optional ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. The food processor does all the heavy lifting — a few pulses, a slow drizzle of good olive oil, and you're looking at a silky, spoonable sauce in under five minutes. It's endlessly versatile: toss it with pasta, spread it on toast, swirl it into grain bowls, or use it as a dip for raw vegetables. The tip to press plastic wrap directly onto the surface before storing is a small but smart move that keeps that gorgeous color intact for days.
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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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