Legume Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh green flavor, this avocado-and-spinach pesto is the kind of sauce that makes everything it touches taste better. Traditional pesto leans on pine nuts or other tree nuts for body and richness, but this version gets that same luscious, spoonable texture entirely from ripe avocado — no legumes, no nuts, no compromises. Baby spinach and fresh basil bring a vibrant, herbaceous depth, while lemon juice and garlic keep things punchy and alive. A drizzle of good olive oil blended in while the machine runs is what pulls it all together into something silky and smooth. The optional fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Toss it with pasta, spread it on toast, or use it as a dip — it's endlessly versatile. The tip about pressing plastic wrap directly onto the surface before storing is a small move that makes a real difference in keeping that gorgeous green color intact.
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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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