Turmeric Free Spinach & Avocado Pesto
This vibrant green pesto is proof that you don't need pine nuts or parmesan to make something genuinely crave-worthy. Creamy avocado takes the place of the usual cheese and nut base, blending with baby spinach, fresh basil, and bright lemon juice into a sauce that's silky, herbaceous, and deeply satisfying. Many store-bought pestos and spice blends sneak in anti-inflammatory powders or golden-hued additives, so making your own from scratch is the cleanest way to stay in control of exactly what goes into the jar. The garlic and optional fresh ginger carry all the warmth and depth you could want without leaning on any problematic seasonings. A steady drizzle of good olive oil brings everything together into a smooth, spoonable consistency that clings beautifully to pasta, grain bowls, or crusty bread. The tip of pressing plastic wrap directly onto the surface before sealing is a small but brilliant move that keeps that gorgeous green color intact. Once you've made this at home, it's hard to go back to anything pre-made.
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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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