Gluten Free Spinach & Avocado Pesto
This vibrant green sauce is everything a great pesto should be — bright, creamy, and packed with fresh flavor — but with a twist that makes it genuinely exciting. Ripe avocado steps in to create a luxuriously smooth base, while baby spinach and fresh basil layer in a grassy, herbaceous depth that feels both familiar and totally fresh. A hit of lemon juice and garlic keep things lively, and the optional ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Since every ingredient here is naturally free of gluten, there's no need to scrutinize labels or worry about hidden additives sneaking in through processed cheeses or store-bought shortcuts. The food processor does most of the heavy lifting, and the result is a silky, spoonable sauce that clings beautifully to pasta, grain bowls, roasted vegetables, or even a thick slice of gluten-free toast. A simple trick of pressing plastic wrap directly onto the surface keeps that gorgeous color intact, so it looks just as stunning the next day. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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