Eggless Spinach & Avocado Pesto

Total time10 min

Prep time10 min

Cook time0 min

5.0

(23)

Bright, creamy, and loaded with fresh green flavor, this avocado-based pesto is the kind of sauce that makes you want to put it on absolutely everything. Traditional pesto already skips eggs, but store-bought versions can still hide surprising additives — making a quick homemade batch like this one the smartest move. Baby spinach and fresh basil form the leafy backbone, while ripe avocado steps in to deliver that luscious, velvety texture you'd normally chase with extra oil or cheese. A generous squeeze of lemon keeps the color vibrant and the flavor bright, and a splash of water lets you dial in exactly the consistency you want. The optional fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. It comes together in a blender in just a few pulses, and the tip of pressing plastic wrap directly onto the surface before storing means it stays gorgeous and green rather than turning muddy overnight. Toss it with pasta, spread it on toast, or use it as a dipping sauce — 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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