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Spinach Almond Pesto

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

This Kitchen Approved Recipe has an average star rating of 4.4 Rate/Review | Read Reviews (12)

 

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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: 308 | Total Fat: 27.8g | Cholesterol: 9mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 19, 2009 by John   view full review
Outrageously good. Made a batch left out the cheese and froze in ice cube trays and then...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 1, 2010 by Sarah   view full review
Really good! I used fresh spinach, about 3 cups or so (the amount of basil you'd use in a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 12, 2009 by INDIGO184   view full review
Awesome pesto recipe. I had no idea pesto could taste this good without basil. I didn't have...
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 25, 2010 by VIVNIDHI   view full review
I used walnuts as I was out of pine nuts.
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Feb. 22, 2010 by esthermm   view full review
I made this and absolutely loved it. I cooked the spinach myself so I used a bit of cooking...
The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 23, 2010 by MikeLikestoEat   view full review
The recipe made a LOT of the pesto, too much. And it was like eating pureed spinach. Did not...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jun. 9, 2010 by krsmola   view full review
Delicious with fresh spinach. I used Cashews instead of pine nuts.
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed on Mar. 9, 2010 by SugarKitty   view full review
Good - but too much on the cheesy side... and can i make it with raw -fresh spinach - uncooked...
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Jan. 4, 2009 by va651   view full review
Yummo!
The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed on Aug. 30, 2011 by Linzicat   view full review
This is the best recipe! I'm a vegetarian so I had to use vegetable stock instead and I think...

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