Shellfish Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh green flavor, this avocado-and-spinach pesto is the kind of sauce that makes you want to put it on absolutely everything. Baby spinach and ripe avocado form a velvety base, while fresh basil, garlic, and a generous squeeze of lemon keep things lively and herbaceous. A drizzle of good olive oil blended in while the machine runs brings it all together into something silky and spoonable. The optional fresh ginger adds a subtle warmth that plays beautifully against the brightness of the lemon — worth trying at least once. Since every ingredient here is whole and plant-based, there's no need to scan labels for hidden seafood derivatives or worry about cross-contact from processed sauces. The tip about pressing plastic wrap directly onto the surface before sealing is a small but smart move that keeps that gorgeous green color intact. 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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