Recipe by Almond Board of California
"Use spinach, Parmesan cheese and California Almonds to give pesto a new flavor. Toss this with pasta and tomatoes."
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slivered California Almonds, divided
1 (10 ounce) package
frozen spinach, thawed and squeezed almost dry
garlic, roasted and peeled
grated Parmesan cheese, plus more for garnish
chicken or vegetable broth
Really good! I used fresh spinach, about 3 cups or so (the amount of basil you'd use in a typical recipe) and used less liquid (about 1/2 the amounts, eyeballed it) since the fresh spinach has a good amount of moisture. I added a tbsp of dried basil, and salt and pepper to taste. If you've had pesto before, you know how you like it. :) This pesto is so good, and I love that I didn't have to spend a ton on fresh basil. I'll definitely make this again.
The recipe made a LOT of the pesto, too much. And it was like eating pureed spinach. Did not taste the almonds or (expensive) pine nuts.
Outrageously good. Made a batch left out the cheese and froze in ice cube trays and then bagged in the freezer. Add the cheese and thinned a bit with water before serving. Tossed w/shrimpand pasta
Awesome pesto recipe. I had no idea pesto could taste this good without basil. I didn't have any almonds in the house, so I substituted toasted pecans. Otherwise, I didn't change a thing and the pesto came out great.
I used walnuts as I was out of pine nuts.
I made this and absolutely loved it. I cooked the spinach myself so I used a bit of cooking water instead of the broth(less sodium!). Added a bit of nutritional yeast, and about a cup of silken tofu because I like creamy sauces!!
Good - but too much on the cheesy side... and can i make it with raw -fresh spinach - uncooked - that's what i will try next!
Delicious with fresh spinach. I used Cashews instead of pine nuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Almond Pesto
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 250
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