Pecan Free Spinach & Avocado Pesto
This vibrant green pesto is creamy, bright, and packed with fresh flavor from baby spinach, ripe avocado, and a generous handful of basil. The avocado does double duty here — it replaces the need for heavy cheese or nuts entirely, giving the sauce a luxuriously smooth texture that clings beautifully to pasta, grain bowls, or crusty bread. A hit of fresh lemon juice keeps everything tasting lively and helps slow the browning that avocado-based sauces are prone to, while the optional ginger adds a subtle warmth that makes the whole thing feel a little unexpected. Traditional pesto recipes often call for pine nuts or walnuts, but this version skips tree nuts altogether without sacrificing any of that rich, satisfying depth. Everything comes together in a blender or food processor in just a few pulses, so it's genuinely weeknight-friendly. Store it with plastic wrap pressed directly onto the surface and it'll stay gorgeous in the fridge until you're ready to use it.
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!