Dairy Free Spinach & Avocado Pesto
Most pesto relies on a generous handful of parmesan to build its creamy body, but this version skips the cheese entirely and leans on ripe avocado instead — and honestly, the result is even silkier. Baby spinach and fresh basil bring that signature green punch, while garlic and bright lemon juice keep every bite lively and bold. A drizzle of good olive oil ties it all together into something that feels indulgent without a drop of dairy in sight. The optional fresh ginger adds a subtle warmth that makes the whole sauce feel a little unexpected in the best way. Because avocado does the heavy lifting here, the texture is naturally rich and spoonable — no cream, no butter, no compromise. It comes together in a blender or food processor in just a few pulses, making it one of those sauces you'll want to keep on rotation for pasta, grain bowls, toast, or anything that needs a serious flavor upgrade.
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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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