Nightshade Free Spinach & Avocado Pesto
Most pesto recipes lean hard on pine nuts and parmesan, but this vibrant green sauce takes a completely different route — one that happens to be naturally free of nightshades without any awkward substitutions. Ripe avocado steps in as the creamy backbone, blending with baby spinach and fresh basil to create something lush, silky, and deeply satisfying. The lemon juice does double duty here: it brightens the flavor and helps slow the browning that avocado-based sauces are prone to, and pressing plastic wrap directly onto the surface before storing keeps it looking gorgeous even the next day. Garlic and a touch of optional ginger give it a gentle kick that makes the whole thing feel alive. It comes together in a blender or food processor in just a few pulses, so the effort-to-reward ratio is genuinely impressive. Spoon it over pasta, swirl it into grain bowls, spread it on flatbread, or use it as a dipping sauce — it's the kind of versatile condiment that quietly becomes a weekly staple.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!