created by: Almond Board of California
Make any old weeknight a night to remember with this creamy spinach- almond pesto tossed with linguini and tasty tomatoes, and topped with additional slivered almonds.
1 (10-ounce) package frozen spinach, thawed and squeezed almost dry
1/2 cup pine nuts
1 cup slivered almonds, divided
6 cloves garlic, roasted and peeled
1 cup grated parmesan cheese, plus more for garnish
1/2 cup chicken or vegetable broth
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
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.