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Spinach-Almond Pesto with Linguini

Yield 8 servings


  • 1 cup slivered almonds, divided
  • 1 (6-ounce) package fresh spinach
  • 1 cup fresh basil
  • 3 cloves garlic, peeled
  • 1/3 cup grated parmesan cheese
  • 3/4 cup low-sodium chicken or vegetable broth
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
  • 1 (1-lb.) package linguini, cooked according to package instructions
  • 1 cup halved cherry tomatoes

How to Make It

  1. Place almonds in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3 to 5 minutes. Remove from heat and reserve 1/4 cup almond for garnishing. In a food processor or blender, combine spinach and basil until finely chopped. Add remaining ingredients except reserved almonds, linguini and tomatoes. Blend just until smooth. Pour sauce over linguini and toss to coat. Top with tomatoes and reserved slivered almonds. Serve hot or cold.

    Nutrition information per serving for 8 servings:
    Calories 380, Cholesterol 6 mg, Total Fat 15 g, Fiber 4 g, Saturated Fat 3 g, Calcium 14 mg, Monounsaturated Fat 6 g, Magnesium 90 mg, Polyunsaturated Fat 8 g, Potassium 408 mg, Carbohydrate 48 g, Sodium 719 mg, Protein 13 g, Vitamin E 7 mg

    * Total Alpha-Tocopherol Equivalents