- 1/2 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
- 1/2 cup chicken or vegetable broth
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 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.
04/27/2018
recipepes.com
Spinach Almond Pesto, recipe
PT15M
PT1H
5
455 calories
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