Spinach Almond Pesto

• 1/2 cup pine nuts
• 1 cup slivered California Almonds, divided
• 1 (10 ounce) package frozen spinach, thawed and squeezed almost dry
• 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

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.

pine nuts, slivered california, frozen spinach, garlic, parmesan cheese, chicken, olive oil, lemon juice, lemon zest

Taken from www.allrecipes.com/recipe/178925/spinach-almond-pesto/ (may not work)