Seed Oil Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh greens, this avocado pesto is the kind of sauce that makes you want to put it on absolutely everything. The base is built from baby spinach, ripe avocado, and fresh basil, blended together with garlic and a generous squeeze of lemon — no cheese, no nuts, just clean, vibrant flavor. Extra-virgin olive oil is the only fat in the mix, which means you're completely clear of the refined and industrial seed oils that sneak into so many store-bought pestos and jarred sauces. The avocado does the heavy lifting here, lending that silky, rich texture you'd normally expect from a nut-heavy traditional pesto. A little water added at the end lets you dial in the consistency until it's perfectly spoonable and sauce-ready. The tip about pressing plastic wrap directly onto the surface before sealing is a small but smart move that keeps the color gorgeous and the flavor fresh. 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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