Paleo Spinach & Avocado Pesto
This vibrant green sauce is built entirely on whole, unprocessed ingredients — baby spinach, ripe avocado, fresh basil, garlic, lemon juice, and good olive oil — making it a natural fit for anyone eating grain-free and dairy-free without any substitutions or workarounds required. Traditional pesto leans on parmesan and sometimes pine nuts, but swapping in avocado delivers that same rich, creamy body while keeping everything clean and plant-based. The result is a sauce that's silky, bright, and deeply savory, with the lemon cutting through the fat in the most satisfying way. A touch of fresh ginger is optional but adds a subtle warmth that makes the whole thing feel a little more interesting. The food processor does all the heavy lifting in under a minute, and the consistency is easy to dial in with a splash of water until it's perfectly spoonable. Use it tossed over zucchini noodles, spooned onto grilled chicken or salmon, spread under roasted vegetables, or stirred into a grain-free bowl — it's endlessly versatile. The tip to press plastic wrap directly onto the surface before sealing is a small but smart move that keeps the avocado from oxidizing and the color staying gorgeous.
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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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