Low Iodine Spinach & Avocado Pesto

Total time10 min

Prep time10 min

Cook time0 min

5.0

(23)

Bright, creamy, and packed with fresh green flavor, this blended pesto is the kind of sauce that makes everything it touches taste better. Avocado takes the place of the traditional pine nuts and cheese, giving the pesto a luxuriously smooth body without any of the high-iodine dairy ingredients that can make classic versions off-limits. Baby spinach and fresh basil bring a vibrant, herbaceous depth, while garlic and lemon juice keep things lively and sharp. A drizzle of extra-virgin olive oil ties it all together into something that feels genuinely indulgent despite being made from a handful of simple, whole ingredients. The food processor does most of the heavy lifting — a few pulses, a slow drizzle, and you're done in minutes. It's endlessly versatile: toss it with pasta, spread it on toast, or use it as a dipping sauce straight from the jar. The tip to press plastic wrap directly onto the surface before storing is a small but smart move that keeps the color gorgeous and the flavor fresh for days.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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