Vegan Spinach & Avocado Pesto
Traditional pesto leans heavily on parmesan and sometimes even anchovy, which makes it a minefield for plant-based eaters who just want a vibrant, herby sauce without the compromise. This version swaps all of that out for ripe avocado, which brings the same luscious, creamy body that cheese would normally provide — no dairy required. Baby spinach and fresh basil layer up a deep, grassy flavor, while lemon juice and garlic keep things bright and punchy. A drizzle of good olive oil ties it all together into something silky and spoonable that clings beautifully to pasta, grain bowls, or crusty bread. The optional fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Because avocado oxidizes quickly, pressing plastic wrap directly onto the surface before storing is a smart trick that keeps the color gorgeous for longer. It's the kind of sauce that makes you want to put it on absolutely everything.
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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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