Spinach-Almond Pesto

Ingredients

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

Directions

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

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