Citric Acid Free Spinach & Avocado Pesto

This vibrant green sauce is creamy, herbaceous, and packed with good-for-you ingredients that come together in minutes with a blender or food processor. The avocado does the heavy lifting here, giving the pesto a rich, buttery body without any dairy, while fresh basil and baby spinach layer in bright, grassy flavor. A touch of garlic and the optional fresh ginger add just enough kick to keep things interesting. For anyone navigating a citric acid sensitivity, store-bought pestos and sauces can be a minefield — preservatives and acidulants hide in ingredient lists under names that are easy to overlook. This recipe keeps everything clean and whole, relying on fresh lemon juice as the only acidic element so you stay in full control of what goes in. If your sensitivity requires you to reduce or swap that out, it's a simple adjustment since the avocado and olive oil carry the sauce beautifully on their own. The technique is straightforward: pulse to break everything down, stream in the olive oil for silkiness, then thin with water until it's spoonable and luscious. Pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the pesto looking as gorgeous as it tastes. Toss it with pasta, spread it on toast, or use it as a dip — it's endlessly versatile and genuinely hard to stop eating.

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