Mediterranean Diet Friendly Spinach & Avocado Pesto
This vibrant green sauce is everything a great pesto should be — bright, creamy, and packed with fresh flavor from basil, baby spinach, and ripe avocado. The avocado takes the place of traditional pine nuts or heavy cheese, giving the sauce a luxuriously smooth texture while keeping it completely plant-forward. Extra-virgin olive oil, lemon juice, and garlic do the heavy lifting here, hitting all the notes that make this style of eating so satisfying and sustainable. A touch of fresh ginger is optional but adds a subtle warmth that makes the whole thing feel a little more alive. The food processor does most of the work in under a minute, and the result is a spoonable, sauce-like consistency that clings beautifully to pasta, grain bowls, roasted vegetables, or crusty bread. One smart finishing step — pressing plastic wrap directly onto the surface before storing — keeps that gorgeous color from fading in the fridge. It's the kind of versatile, wholesome condiment you'll want to keep on hand 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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