Vegetarian Spinach & Avocado Pesto
This vibrant green sauce is what happens when classic pesto gets a creamy, nutrient-packed upgrade. Baby spinach and ripe avocado replace the traditional pine nuts and heavy cheese, giving you a silky, rich texture that clings beautifully to pasta, grain bowls, or crusty bread. Fresh basil and a generous squeeze of lemon keep things bright and herbaceous, while the garlic adds just enough punch to make every bite interesting. The optional grated ginger is a small addition that delivers a surprisingly lively warmth — worth trying at least once. Everything comes together in a blender or food processor in just a few pulses, so the effort is minimal but the payoff is enormous. The tip about pressing plastic wrap directly onto the surface before storing is a smart move that keeps that gorgeous color intact for longer. Whether you're spooning it over roasted vegetables, tossing it with noodles, or using it as a dip, this is the kind of sauce that makes you want to keep a jar in the fridge at all times.
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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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