Turkey Free Spinach & Avocado Pesto
Bright, creamy, and loaded with fresh green flavor, this avocado-and-spinach pesto is the kind of sauce that makes everything it touches taste better. The combination of ripe avocado and baby spinach creates a silky, rich base that doesn't need any cheese or nuts to feel indulgent — just good olive oil, fresh basil, and a generous squeeze of lemon. Garlic and an optional hit of fresh ginger give it a subtle kick that keeps every bite interesting. Because the whole thing comes together in a blender or food processor in just a few pulses, it's genuinely one of the easiest homemade sauces you can make. The lemon juice does double duty here — brightening the flavor and helping slow the browning that avocado-based sauces are prone to — and pressing plastic wrap directly onto the surface before storing keeps it looking and tasting fresh. Spoon it over pasta, swipe it on toast, or use it as a dip; the consistency is easy to control by adding water a tablespoon at a time until it's exactly as loose or thick as you need.
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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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