Mold Detox Friendly Spinach & Avocado Pesto
Bright, creamy, and loaded with green goodness, this pesto is the kind of sauce that makes everything it touches taste more alive. Avocado takes the place of the traditional pine nuts and cheese, giving the finished sauce a silky, rich body without any of the aged or fermented ingredients that can be problematic on a mold-conscious eating plan. Baby spinach and fresh basil bring bold color and clean flavor, while fresh lemon juice and garlic keep things sharp and vibrant rather than heavy. A touch of grated ginger adds a subtle warmth that ties the whole thing together beautifully. The food processor does most of the work — just pulse, drizzle, and thin to your preferred consistency. Because every ingredient here is fresh and whole, you're not navigating any of the hidden pitfalls that come with store-bought sauces, which often contain vinegars, preservatives, or other fermented components. Spoon it over roasted vegetables, toss it with zucchini noodles, or use it as a dip — it's endlessly versatile and genuinely hard to stop eating.
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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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