A health-boost variation on the classic.
Spinach Almond Pesto
Rated 5.0 stars by 1 users
Ingredients
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1 (10-ounce) package frozen spinach, thawed and squeezed almost dry
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1/2 cup pine nuts
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1 cup Mandelin Blanched Slivered Almonds, divided
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4 cloves garlic, roasted and peeled
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1 cup grated parmesan cheese, plus more for garnish
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1/2 cup chicken or vegetable broth
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1/2 cup olive oil
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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.
Serve sauce with remainder of slivered almonds for extra crunch and flavor.
Recipe Note
Serves 8
Almond Board of California