Pork Free Spinach & Avocado Pesto
This vibrant green sauce is everything you want in a fresh, versatile condiment — bright from lemon, creamy from ripe avocado, and deeply herby thanks to a generous handful of basil and baby spinach. The avocado does double duty here, replacing the pine nuts and parmesan you'd find in a traditional pesto while giving the sauce a luxuriously smooth, almost buttery texture. Everything goes into a blender or food processor, so you're looking at minimal effort for maximum flavor payoff. A touch of fresh ginger is optional but adds a subtle warmth that makes the whole thing feel a little more interesting. Because every ingredient is whole, plant-based, and easy to source, there's no need to scan labels for hidden additives or worry about what's lurking in a store-bought jar. The tip about pressing plastic wrap directly onto the surface before sealing is a small but brilliant move that keeps the pesto looking as gorgeous as it tastes. Toss it with pasta, spread it on toast, or use it as a dip — this one earns a permanent spot in your weekly 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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