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

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Recipe Summary

Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

308 calories; protein 10.2g; carbohydrates 6.8g; fat 27.8g; cholesterol 9.1mg; sodium 241.7mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2010
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 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. Read More
(31)

Most helpful critical review

Rating: 2 stars
06/23/2010
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. Read More
(7)
23 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/01/2010
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 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. Read More
(31)
Rating: 5 stars
06/19/2009
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 pasta Read More
(29)
Rating: 5 stars
03/12/2009
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 pesto came out great. Read More
(20)
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Rating: 4 stars
03/25/2010
I used walnuts as I was out of pine nuts. Read More
(15)
Rating: 5 stars
02/22/2010
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 tofu because I like creamy sauces!! Read More
(10)
Rating: 4 stars
03/09/2010
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! Read More
(7)
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Rating: 2 stars
06/23/2010
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. Read More
(7)
Rating: 5 stars
06/09/2010
Delicious with fresh spinach. I used Cashews instead of pine nuts. Read More
(7)
Rating: 5 stars
01/04/2009
Yummo! Read More
(5)
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