Spinach Almond Pesto

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

• Calories: 308 Calories

Ingredients

• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ cup olive oil
• 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

Recipe Instructions

Step 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.

Step 2

Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.

Step 3

Toss pesto sauce with cooked fettuccine and top with roasted cherry tomatoes and remainder of slivered almonds.