Emulsifier Free Spinach & Avocado Pesto
Most store-bought pestos and creamy sauces sneak in lecithin, mono- and diglycerides, or other emulsifying agents to hold everything together — this one skips all of that entirely. The magic here is the avocado, which acts as a completely natural binder, giving the pesto its lush, velvety texture without a single additive. Baby spinach and fresh basil bring bright, grassy flavor, while lemon juice keeps things vibrant and helps slow the browning that avocado is notorious for. A slow drizzle of extra-virgin olive oil during blending does the rest of the work, creating a smooth, cohesive sauce the old-fashioned way. The optional fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected and special. It comes together in minutes and works beautifully tossed through pasta, spread on toast, or spooned over roasted vegetables. Pressing plastic wrap directly onto the surface before storing is a smart little trick that keeps it looking as good as it tastes.
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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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