Mustard Free Spinach & Avocado Pesto
This vibrant green sauce is creamy, bright, and packed with fresh flavor from baby spinach, ripe avocado, and a generous handful of basil. The lemon juice keeps everything lively while the olive oil brings it all together into a silky, spoonable consistency that clings beautifully to pasta, grain bowls, or crusty bread. Avocado takes the place of the traditional pine nuts or cheese, giving the pesto a naturally rich body without any dairy or nuts in the mix. Every single ingredient here is straightforward and clean, so there's no need to squint at a label wondering whether a condiment or seasoning blend is hiding something unwanted. The optional fresh ginger adds a subtle warmth that makes the whole thing feel a little more interesting without overpowering the herbaceous base. A quick press of plastic wrap directly onto the surface before storing keeps that gorgeous color intact, so it looks just as good the next day as it does fresh from the blender.
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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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