Spinach Almond Pesto

Spinach Almond Pesto

15 Reviews 2 Pics
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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (15)

Rate This Recipe
John
28

John

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

Sarah
27

Sarah

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.

INDIGO184
18

INDIGO184

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 6.8 g
  • 2%
  • Protein
  • 10.2 g
  • 20%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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