Xanthan Gum Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh green flavor, this blended sauce is the kind of thing you'll want to put on absolutely everything. Baby spinach and ripe avocado form the luscious base, while fresh basil and garlic bring that classic pesto punch — no pine nuts, no cheese, and crucially, no thickeners or stabilizers of any kind. Many store-bought pestos and even some homemade recipes lean on additives to achieve that silky, spoonable texture, but here the avocado does all the heavy lifting naturally. A steady drizzle of good olive oil and a splash of lemon juice bring it all together in the food processor, and a tablespoon or two of water lets you dial in exactly the consistency you want. The optional fresh ginger adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. Just press a layer of plastic wrap directly onto the surface before storing and it stays vibrant and green far longer than you'd expect.
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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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