Oats 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 does double duty here, replacing the usual pine nuts and adding a silky, rich body that clings beautifully to pasta, grains, or roasted vegetables. A hit of fresh lemon juice and optional ginger keep the flavors lively and prevent the whole thing from tasting heavy. Because every ingredient goes straight into a blender, there's no stovetop, no toasting, and no complicated technique — just pulse, drizzle, and taste. For anyone navigating grain sensitivities, this is the kind of versatile sauce that works across so many meals without a single ingredient to second-guess. The tip about pressing plastic wrap directly onto the surface is a small but genuinely useful trick that keeps that gorgeous color intact for days in the fridge.
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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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