Gelatin Free Spinach & Avocado Pesto
This vibrant green sauce is everything a great pesto should be — bright, creamy, and packed with fresh flavor from baby spinach, basil, and ripe avocado. The avocado does double duty here, replacing the need for any thickeners or stabilizers and giving the sauce a luxuriously smooth texture that clings beautifully to pasta, grain bowls, or crusty bread. A hit of fresh lemon juice keeps the color vivid and adds a zippy lift that balances the richness of the olive oil, while the optional ginger brings a subtle warmth that makes the whole thing feel a little unexpected in the best way. Because every ingredient goes straight from your counter into the blender, there's zero guesswork about hidden additives — just whole, recognizable foods blended together in minutes. The tip to press plastic wrap directly onto the surface before storing is a small but smart move that keeps the pesto looking as gorgeous as it tastes. Make a batch on Sunday and you'll find yourself spooning it onto everything by Wednesday.
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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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