Coconut Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh green flavor, this blended pesto is the kind of sauce that makes you want to put it on absolutely everything. The avocado steps in where traditional recipes might lean on nuts or dairy, giving the pesto a luxuriously smooth body without any of the usual suspects that can sneak into store-bought versions. Baby spinach and fresh basil layer in an herby depth, while lemon juice keeps the whole thing tasting vibrant and alive. A drizzle of good olive oil ties it all together into something that feels indulgent but is genuinely wholesome. The optional fresh ginger adds a subtle warmth that takes the flavor in a slightly unexpected, very welcome direction. Because every ingredient goes straight into a food processor, this comes together in just a few minutes with almost no cleanup — and pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the color gorgeous 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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