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 takes the place of the traditional pine nut base, giving the sauce a luxuriously smooth texture without any grain-based thickeners or fillers — so it's naturally free of rye and anything close to it. A hit of fresh lemon juice keeps the color vivid and the flavor lively, while garlic adds just enough bite to make it feel like a proper pesto. If you have fresh ginger on hand, the optional teaspoon adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. The food processor does all the heavy lifting in under a minute, and the result is a sauce that works on pasta, grain bowls, grilled chicken, toast, or straight off a spoon. Pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the pesto looking as gorgeous as it tastes, even the next day.
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Add the baby spinach, avocado, basil, garlic, lemon juice, salt, and ginger (if using) to the bowl of a food processor or blender.
Pulse 8–10 times until the mixture is roughly broken down and no large pieces remain.
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