Spice Free Spinach & Avocado Pesto
This vibrant green sauce is everything a great pesto should be — creamy, bright, and packed with fresh flavor from baby spinach, ripe avocado, and a generous handful of basil. The avocado gives it a luxuriously smooth, almost buttery body that you just don't get from a traditional pine-nut-and-parmesan version. For anyone avoiding hot peppers, chili flakes, or other common pesto add-ins, this recipe keeps things clean and gentle without sacrificing any depth. The garlic and lemon juice do the heavy lifting on flavor, and a little fresh ginger is offered as a completely optional addition — so you stay in full control of what goes in. It comes together in a blender or food processor in just a few pulses, making it one of the easiest homemade sauces you'll ever throw together. Toss it with pasta, spread it on toast, or use it as a dip — the possibilities are genuinely endless. Pressing plastic wrap directly onto the surface before storing is a smart little trick that keeps that gorgeous green color looking fresh.
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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)
Can be omittedfresh ginger
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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