Yeast Free Spinach & Avocado Pesto
Bright, creamy, and packed with fresh greens, this blended pesto is the kind of sauce that makes everything it touches taste more alive. Ripe avocado gives it a luxuriously smooth body, while baby spinach and fresh basil layer in that deep, herbaceous flavor you want in a great pesto. A hit of lemon juice keeps things vibrant and helps slow the natural browning that avocado-based sauces can fall victim to — the plastic-wrap-on-surface trick in the instructions is a small but genuinely useful move. Garlic and optional fresh ginger add just enough bite to balance the richness of the olive oil and avocado. Because the whole thing comes together in a food processor with whole, recognizable ingredients, there's no need to scan labels for hidden fermented additives or yeast-derived flavor enhancers that sneak into so many store-bought condiments. Spoon it over pasta, swipe it on flatbread, or use it as a dip — it's versatile enough to anchor a weeknight meal or dress up a simple snack board.
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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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