Oil-Free Avocado Spinach Pesto

I love me some pesto. It’s fantastic on pasta, as a sandwich spread, or tossed with veggies, basically it’s delicious with everything. So it only made sense when I got a craving for some pesto to make a Whole30 friendly version. During the Whole30 I’ve been trying to eat more avocado, well not more since I eat a lot of avocado normally, but I’ve just been conscious of adding avocado to meals so I stay fuller longer. So it only made sense to make an avocado pesto (kind of like my avocado cream sauce) and I figured I might as well go the extra step and make it oil free. Let’s be really healthy. 

Per the usual, I did a bad job of measuring so I’ll just approximate and you’ll have to do a little testing to it correct. I’m sure you won’t mind that very much 😉 I made a huge amount and froze half. It’s still super green in my freezer so I’m excited to have it ready to go and put it over pasta when I’m done the Whole30. It would also be DELISH tossed with zoodles. Just saying. I made chicken sausage and roasted potatoes and tossed this pesto over it and topped it with an egg. So yummy!


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Oil-Free Avocado Spinach Pesto
Prep Time 10 minutes
Servings
oz
Ingredients
Prep Time 10 minutes
Servings
oz
Ingredients
Instructions
  1. Add all ingredients to food process (except water) and pulse until everything is chopped. Add in water a tablespoon at a time until pesto is your desired consistency.
  2. Serve cold or toss in a skillet with your meal to heat through.
  3. This will keep in the fridge about two days, but you can freeze for a few months.
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