Lupin Free Spinach & Avocado Pesto
This vibrant green sauce is everything you want in a pesto — bright, creamy, and packed with fresh flavor from baby spinach, basil, ripe avocado, and a hit of lemon. The avocado replaces the need for nuts or seeds entirely, giving the sauce its luxuriously smooth body without any of the usual pesto ingredients that can cause concern for people navigating certain flour or legume sensitivities. Lupin, which sometimes sneaks into packaged sauces and pasta products as a filler or thickener, is simply not a factor here — every ingredient is whole, fresh, and easy to verify. A couple of garlic cloves and optional fresh ginger add a gentle kick that keeps things interesting without overwhelming the herbaceous base. The food processor does all the heavy lifting, and a slow drizzle of good olive oil brings it all together into something silky and spoonable in under five minutes. It's endlessly versatile — toss it with pasta, spread it on toast, or use it as a dip for raw vegetables. The tip to press plastic wrap directly onto the surface before storing is a smart move that keeps that gorgeous green color looking fresh.
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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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