* Exported from MasterCook *
Spinach-Almond Pesto
Recipe By :
Serving Size :
8 Preparation Time :0:00
Categories :
Condiment Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounce frozen spinach -- thawed and squeezed almost
dry (1 package)
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 broth -- chik'n or vegetable
1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
To serve: -- Roasted cherry tomatoes and cooked fettuccini
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.
Toss with cooked fettuccini and top with roasted cherry
tomatoes and
remainder of slivered almonds for extra crunch and flavor.
serves 8
Per serving: Cals 330; Fat 30g; Carb 7g; Fiber 3g;
Protein 11g;
Cholesterol 10mg; Sodium 323mg.
Cuisine:
"Italian"
Source:
"Almond
Board of California"
S(Formatted by Chupa Babi):
"June
2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 332 Calories; 30g
Fat (78.9%
calories from fat); 11g Protein; 7g Carbohydrate; 3g
Dietary Fiber; 8mg
Cholesterol; 215mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat;
1/2
Vegetable; 0 Fruit; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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