Sesame Free Spinach & Avocado Pesto
This vibrant green pesto is creamy, bright, and packed with fresh flavor — the kind of sauce that makes you want to put it on absolutely everything. Avocado takes the place of traditional nuts or seeds, giving the pesto its lush, velvety body without any tahini or sesame oil sneaking into the mix. That's genuinely good news, because store-bought pestos and sauces can be surprisingly tricky territory when you're navigating sesame sensitivities. Here, every ingredient is straightforward and easy to verify: baby spinach, fresh basil, garlic, lemon juice, and olive oil all come together in a blender in just a few pulses. The lemon keeps things bright and helps slow browning, while the optional fresh ginger adds a subtle warmth that makes the whole sauce feel a little more interesting. A spoonful over pasta, grain bowls, roasted vegetables, or grilled proteins — this one earns its place in the weekly rotation fast.
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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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