Pescatarian Spinach & Avocado Pesto
This vibrant, dairy-free pesto swaps the usual pine nuts and parmesan for a creamy avocado base that delivers richness without any of the heaviness. Baby spinach and fresh basil pile on the green goodness, while lemon juice and garlic keep the flavor bright and punchy. A drizzle of good olive oil blended in while the machine runs gives it that silky, restaurant-quality finish you'd never guess came from a home blender. The optional fresh ginger adds a subtle warmth that makes the whole sauce feel a little unexpected in the best way. It comes together in just a few pulses, so there's almost no effort standing between you and a jar of something genuinely delicious. Pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the color vivid and the flavor fresh for days. Toss it with pasta, spread it on toast, or use it as a dipping sauce — this one earns its place in the regular rotation.
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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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