Spinach Almond Pesto recipe

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Ingredients

½ cup pine nuts
1 cup slivered California Almonds, divided
1 (10 ounce) package frozen spinach, thawed and squeezed almost dry
6 cloves garlic, roasted and peeled
1 cup grated Parmesan cheese, plus more for garnish
½ cup chicken or vegetable broth
½ cup olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest

Nutrition Info

307.7 calories
carbohydrate: 6.8 g
cholesterol: 9.1 mg
fat: 27.8 g
fiber: 2.8 g
protein: 10.2 g
saturatedFat: 4.8 g
servingSize: -
sodium: 241.7 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place almonds and pine nuts (keep separate) in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3-5 minutes.

  2. Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.

  3. Toss pesto sauce with cooked fettuccine and top with roasted cherry tomatoes and remainder of slivered almonds.

Recipe Yield

8 servings

Recipe Note

Use spinach, Parmesan cheese and California Almonds to give pesto a new flavor. Toss this with pasta and tomatoes.

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