Nitrate & Nitrite Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh greens, this blended pesto is the kind of sauce that makes everything it touches taste more alive. Ripe avocado gives it a lush, buttery body while baby spinach and fresh basil layer in that deep, herbaceous color and flavor you want from a great pesto. A hit of lemon juice and garlic keep things sharp and vibrant, and a touch of grated ginger adds a subtle warmth that sneaks up on you in the best way. Traditional cured meats and processed pantry staples are where nitrates and nitrites tend to hide, so a sauce built entirely from whole, fresh produce sidesteps that concern completely. Every ingredient here is exactly what it looks like — no cured anything, no packaged shortcuts, just real food going straight into the blender. The olive oil gets drizzled in while the machine runs, which is what gives the final sauce that silky, cohesive texture rather than a chunky, separated mess. It comes together in minutes and works on pasta, grain bowls, toast, roasted vegetables, or spooned over grilled chicken. The tip about pressing plastic wrap directly onto the surface before sealing is worth following — avocado-based sauces can oxidize quickly, and that small step keeps the color gorgeous 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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