This dairy free and nut free pesto made from spinach and basil is rich and creamy due to the avocado. Stirred through pasta, dolloped on a pizza or used as a dip for cooked carrot sticks; I’ve found it to be a great way of getting some extra veggies into a dish – with both Mini Jones and Mr Jones…

Avocado Spinach Pesto

Avocado Spinach Pesto


30g cooked spinach – frozen or fresh (it’s about a handful if using fresh)

¼ avocado

6 medium sized basil leaves

1 tsp lemon juice

1 tbsp olive oil


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.

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