Pregnancy Friendly Spinach & Avocado Pesto
Bright, creamy, and packed with nutrients that matter most right now, this vibrant green pesto is the kind of sauce that earns a permanent spot in your weekly rotation. Baby spinach and avocado form a silky, rich base that delivers folate, healthy fats, and iron — exactly the kind of nourishment worth prioritizing. Fresh basil and a generous squeeze of lemon keep everything tasting lively rather than heavy, while the garlic adds just enough depth without overwhelming the sauce. The whole thing comes together in a blender or food processor in a matter of minutes, which is a genuine blessing when energy and appetite can be unpredictable. A splash of water at the end lets you dial in the consistency so it works beautifully over pasta, as a spread on toast, or stirred into grain bowls. Pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the color gorgeous and the flavor fresh for days. It's simple, wholesome, and genuinely delicious — the kind of recipe that makes eating well feel effortless.
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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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