Spinach Almond Pesto recipe
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- 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 caloriescarbohydrate: 6.8 gcholesterol: 9.1 mgfat: 27.8 gfiber: 2.8 gprotein: 10.2 gsaturatedFat: 4.8 gservingSize: -sodium: 241.7 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Spinach Almond Pesto
Directions
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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.
Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.
Toss pesto sauce with cooked fettuccine and top with roasted cherry tomatoes and remainder of slivered almonds.