Gut Friendly Spinach & Avocado Pesto

Total time10 min

Prep time10 min

Cook time0 min

5.0

(23)

Creamy, vibrant, and packed with ingredients your gut will genuinely appreciate, this blended green sauce is the kind of thing you'll want to put on everything. Baby spinach and fresh basil bring a leafy depth, while ripe avocado gives the whole thing a luscious, dairy-free creaminess that no amount of parmesan could replicate. Garlic, lemon juice, and a touch of optional ginger round out the flavor with brightness and a gentle warmth that feels as nourishing as it tastes. The olive oil is streamed in slowly so the pesto emulsifies into something silky and smooth rather than oily or separated. Because every ingredient here is whole, plant-based, and minimally processed, you're skipping the additives and preservatives that can quietly irritate a sensitive digestive system. The water adjustment step is a small but smart move — it lets you dial in exactly the right consistency whether you're tossing it with pasta, spreading it on toast, or spooning it over roasted vegetables. Store it with plastic wrap pressed directly onto the surface and it stays fresh, green, and ready to go.

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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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