Eosinophilic Esophagitis Friendly Spinach & Avocado Pesto
Traditional pesto leans heavily on pine nuts and hard aged cheese — two ingredients that can be genuinely problematic for people managing eosinophilic esophagitis. This version skips both entirely, building its richness from ripe avocado and a generous pour of extra-virgin olive oil instead. The result is a sauce that's creamy, vibrant, and deeply satisfying without any of the usual triggers hiding in the ingredient list. Baby spinach and fresh basil bring that classic green color and herby depth, while lemon juice keeps everything bright and balanced. Garlic adds a little punch, and a touch of fresh ginger (if you're using it) gives the whole thing a subtle warmth that feels almost unexpected in the best way. The food processor does all the heavy lifting — just pulse, drizzle, and thin with water until it reaches that perfect, spoonable consistency. Store it with plastic wrap pressed directly onto the surface and it stays 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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