High Fructose Corn Syrup Free Spinach & Avocado Pesto
Bright, creamy, and loaded with fresh greens, this blended pesto is the kind of sauce that makes you want to put it on everything — pasta, grain bowls, toast, roasted vegetables, you name it. The combination of baby spinach, ripe avocado, and fresh basil creates a velvety texture that olive oil and lemon juice bring into perfect balance. Store-bought pesto and sauces are notorious for sneaking in sweeteners and syrups you'd never expect, so making your own from scratch is genuinely the smartest move. Every single ingredient here is whole and recognizable — nothing processed, nothing hidden, just real food blended together in minutes. The optional fresh ginger adds a subtle warmth that makes the flavor feel a little more complex without any extra effort. A quick tip from the recipe: pressing plastic wrap directly onto the surface before sealing keeps that gorgeous green color intact longer. Once you have a jar of this in the fridge, 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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