Cinnamon Free Spinach & Avocado Pesto

Total time10 min

Prep time10 min

Cook time0 min

5.0

(23)

This vibrant green pesto is proof that you don't need pine nuts or parmesan to make something seriously craveable. Creamy avocado takes the place of the usual cheese and nut base, blending with baby spinach, fresh basil, and bright lemon juice into a sauce that's rich, silky, and packed with flavor. Every single ingredient here is straightforward and naturally free of cinnamon — no label-scanning required, no hidden spice blends to worry about. The garlic and lemon do the heavy lifting on flavor, and a drizzle of good olive oil ties everything together into something that tastes far more complex than the effort involved. A touch of fresh ginger is optional but adds a gentle warmth that plays beautifully off the lemon without overwhelming the herbaceous base. It comes together in a blender in just a few minutes, and the tip about pressing plastic wrap directly onto the surface keeps it looking gorgeous and green until you're ready to use it. Toss it with pasta, spread it on toast, or use it as a dip — this one earns a permanent spot in your weekly rotation.

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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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