Macadamia Free Spinach & Avocado Pesto
Bright, creamy, and loaded with fresh green flavor, this blended pesto is the kind of sauce that makes everything it touches taste better. The avocado steps in where nuts would typically go, lending that rich, velvety body without any tree nut involvement — so you get all the lushness of a classic pesto with none of the worry. Baby spinach and fresh basil layer in a grassy, herbaceous depth, while lemon juice and garlic keep things lively and sharp. A drizzle of good olive oil ties it all together into something that's genuinely silky and spoonable. The optional fresh ginger adds a subtle warmth that takes the whole thing up a notch if you're feeling adventurous. It comes together in a blender or food processor in just a few minutes, making it an easy weeknight win whether you're tossing it with pasta, spreading it on toast, or using it as a dip. The tip to press plastic wrap directly onto the surface before storing is a small move that keeps the color gorgeous and the flavor 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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