Pistachio Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh flavor, this blended green sauce is the kind of thing you'll want to put on absolutely everything. Baby spinach and ripe avocado take the place of the nuts you'd typically find in a classic pesto, giving it a lush, velvety texture without any tree nut concerns. Fresh basil keeps that herby backbone front and center, while lemon juice and garlic add the sharp, punchy contrast that makes the whole thing sing. A drizzle of good olive oil brings it all together into something that feels indulgent but is genuinely wholesome. The food processor does most of the heavy lifting — a few pulses, a steady drizzle, and you're done in minutes. Because avocado browns quickly, the tip about pressing plastic wrap directly onto the surface before sealing is a small but smart move that keeps leftovers looking as vibrant as they taste. Toss it with pasta, spread it on toast, or use it as a dip — this sauce 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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