Mushroom Free Spinach & Avocado Pesto
This vibrant green sauce is everything a great pesto should be — bright, creamy, and packed with fresh flavor from baby spinach, basil, and ripe avocado. The avocado replaces the traditional pine nuts and cheese, giving the sauce a luxuriously smooth, buttery body without any dairy or nuts in the mix. A hit of fresh lemon juice keeps the color vivid and adds a zippy lift that balances the richness of the olive oil beautifully. Garlic and optional fresh ginger round out the flavor with just enough bite to make every spoonful interesting. Because every ingredient goes straight into a blender or food processor, this comes together in minutes with almost no cleanup. It's endlessly versatile — spoon it over pasta, swirl it into grain bowls, spread it on toast, or use it as a dipping sauce for raw vegetables. Store it with plastic wrap pressed directly onto the surface and it stays gorgeous and green for days.
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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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