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    Home » Baby Led Weaning

    Avocado Spinach Pesto

    By Robyn | Published: Jul 6, 2018 | Modified: Mar 5, 2022

    TO THE RECIPE
    bowl of nut free vegan pesto with spinach and avocado
    This dairy free and nut free pesto made from spinach and basil is rich and creamy due to the avocado.
    bowl of avocado pesto on black and white plate decorated with basil
    Avocado Spinach Pesto

    I first made this avocado pesto for Mini Jones when I was doing baby led weaning with him, but it has since become a firm favourite for all of us. It is a vegan and nut free pesto, which makes it great for those with food allergies and sensitivities, as well as those following a plant based/vegan diet.

    I love the way avocado adds a richness and creaminess to the pesto that cheese does in other pesto sauces. The avocado is blended with cooked spinach and a little basil. You could easily add more basil if you wanted a more pronounced flavour.

    The recipe is for a single serving but can easily be doubled or tripled. If you want ideas for what to do with the rest of the avocado, then try this Venezuelan Guacamole, Guasacaca or enjoy as a simple lunch in this Avocado Vinaigrette

    bowl of spinach and avocado pesto on white plate on white background decorated with purple edible flowers
    Creamy Spinach and Avocado Pesto

    What to use this avocado pesto for:

    A few of our favourite ways to eat this is on pasta, as a dip (cooked pasta is a great dipper for babies and toddlers!), on flatbread then topped with chickpeas or, if not dairy free/vegan, feta.
    Pesto is so versatile!

    How long does this vegan pesto keep for?

    This will keep overnight in the fridge. It can keep up to 2 days but may start to turn brown. I think it tastes better when fresh. It will start to separate a little so will need a stir before using.

    If you are looking for more family friendly vegan dinner ideas, why not have a look at my Coconut Chickpea Curry, Mexican Bean Chilli, or Lentil Bolognese

    white bowl of avocado spinach pesto decorated with purple edible flowers
    Avocado Spinach Pesto

    Avocado Spinach Pesto

    Author: Robyn

    A delicious creamy vegan and nut free pesto recipe
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course Dips | Sauces, Lunch
    Cuisine Australian
    Servings 2 people
    Calories 106 kcal

    Ingredients
      

    • 30 g cooked spinach – frozen or fresh it’s about a handful if using fresh
    • ¼ avocado
    • 6 medium sized basil leaves
    • 1 teaspoon lemon juice
    • 1 tablespoon olive oil

    Instructions
     

    • Let the spinach cool before squeezing as much water as you can out of it.
    • Put it in a blender then add the rest of the ingredients and blend everything together until smooth, adding a little more olive oil if it’s too thick.

    Nutrition

    Calories: 106kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 2gSodium: 14mgPotassium: 212mgFiber: 2gSugar: 1gVitamin A: 1507IUVitamin C: 8mgCalcium: 20mgIron: 1mg
    Keyword baby led weaning, dairy free pesto, vegan nut free pesto, vegan pasta sauce

    HAVE YOU MADE THIS RECIPE?

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    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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