Lactose Free Spinach & Avocado Pesto
Most pesto recipes lean on parmesan or pecorino for that rich, savory depth — but this vibrant green sauce skips the cheese entirely and still delivers serious flavor. Creamy avocado steps in as the base, giving the pesto a luscious, velvety texture that clings beautifully to pasta, grain bowls, or crusty bread. Baby spinach and fresh basil pack in layers of herby brightness, while lemon juice and garlic keep things bold and punchy. A drizzle of good olive oil brings it all together into something that tastes far more indulgent than its simple ingredient list suggests. The food processor does the heavy lifting — just pulse, stream, and thin to your preferred consistency. That tip about pressing plastic wrap directly onto the surface before sealing is a small but smart move that keeps the pesto looking as gorgeous as it tastes. Whether you're tossing it with noodles, spreading it on a sandwich, or using it as a dip, this is the kind of sauce you'll want to keep stocked in the fridge all week.
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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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