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Spinach Almond Pesto

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

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 264 people have saved this

 

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 330 | Total Fat: 29.6g | Cholesterol: 8mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2009 by INDIGO184 
Awesome pesto recipe. I had no idea pesto could taste this good without basil. I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2009 by John 
Outrageously good. Made a batch left out the cheese and froze in ice cube trays and then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2009 by va651 
Yummo! MORE

 
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