Ginger Free Spinach & Avocado Pesto
This vibrant green pesto is creamy, bright, and packed with fresh flavor from baby spinach, ripe avocado, and a generous handful of basil. The avocado gives it a luxuriously smooth, buttery body that you just don't get from a traditional pine-nut-and-parmesan base. A good hit of lemon juice keeps everything tasting lively and helps slow the browning that avocado-based sauces are prone to — along with that smart trick of pressing plastic wrap directly onto the surface before storing. The recipe does list ginger as an optional add-in, so if you're avoiding it, simply leave it out and the sauce is completely clean — no hidden spice to worry about. Garlic and lemon do all the heavy lifting in the flavor department, so nothing feels missing. It comes together in a blender or food processor in just a few pulses, making it an effortless weeknight sauce for pasta, grain bowls, toast, or anything else that could use a little color and richness.
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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)
Can be omittedfresh ginger
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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