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Spinach-Almond Pesto

Spinach-Almond Pesto


  • 1 (10-ounce) package frozen spinach, thawed and squeezed almost dry
  • 1/2 cup pine nuts
  • 1 cup slivered almonds, divided
  • 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
  • Roasted cherry tomatoes


Place almonds and pine nuts in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3 to 5 minutes.  Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth. 

Toss with cooked fettuccini and top with roasted cherry tomatoes and remainder of slivered almonds for extra crunch and flavor.

Nutritional Analysis

Per serving for 8 servings:

Calories 330
Fat 30g
Saturated 5g
Monounsaturated 17g
Polyunsaturated 6g
Carb 7g
Protein 11g
Cholesterol 10mg
Fiber 3g
Calcium 230mg
Magnesium 90mg
Sodium 323mg
Potassium 270mg
Vitamin E 7.3mg*
*Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California