Skip to main content New<> this month
Get the Allrecipes magazine

Spinach Almond Pesto

Rated as 4.35 out of 5 Stars
3

"Use spinach, Parmesan cheese and California Almonds to give pesto a new flavor. Toss this with pasta and tomatoes."
Added to shopping list. Go to shopping list.

Ingredients

servings 308
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 308 calories; 27.8 6.8 10.2 9 242 Full nutrition

Explore more

Reviews

Read all reviews 17
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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.

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

I used walnuts as I was out of pine nuts.

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 ...

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.

Delicious with fresh spinach. I used Cashews instead of pine nuts.

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!