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My review
Spinach Almond Pesto
Almond Board
"Use spinach, Parmesan cheese and California Almonds to give pesto a new flavor. Toss this with pasta and tomatoes."
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Ingredients
servings 308 calsOriginal recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.
- Toss pesto sauce with cooked fettuccine and top with roasted cherry tomatoes and remainder of slivered almonds.
Nutrition Facts
Per Serving: 308 calories; 27.8 g fat; 6.8 g carbohydrates; 10.2 g protein; 9 mg cholesterol; 242 mg sodium. Full nutrition
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Reviews
Read all reviews 1723 Ratings
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Most helpful positive review
2/28/2010
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...
Most helpful critical review
6/23/2010
The recipe made a LOT of the pesto, too much. And it was like eating pureed spinach. Did not taste the almonds or (expensive) pine nuts.
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2/28/2010
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...
6/19/2009
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 p...
3/6/2009
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...
2/20/2010
I made this and absolutely loved it. I cooked the spinach myself so I used a bit of cooking water instead of the broth(less sodium!). Added a bit of nutritional yeast, and about a cup of silken ...
6/23/2010
The recipe made a LOT of the pesto, too much. And it was like eating pureed spinach. Did not taste the almonds or (expensive) pine nuts.
3/9/2010
Good - but too much on the cheesy side... and can i make it with raw -fresh spinach - uncooked - that's what i will try next!