Spinach Pesto with Linguini

Spinach-Almond Pesto with Whole Wheat Linguini
created by: Almond Board of California

If you haven't tried making pesto with spinach and almonds (or any other nut for that matter) you need to check it out... so delish! You can even make extra batches and freeze it for later use.

servings: 8
ingredients
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

Prep:
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 on whole wheat linguini.

SIDE NOTE: ~Almonds~
Almonds are a great source of vitamin E, with 25g providing 70 percent of the recommended daily allowance. They also have good amounts of magnesium, potassium, zinc, iron, fibre and are a good source of healthy monounsaturated fat. They contain more calcium than any other nut which makes them great for vegetarians who do not eat any dairy products.

They also contain amygdalin, also known as laetrile or vitamin B17, the controversial anti-cancer nutrient.

Almonds contain several phytochemicals including beta-sisterol stigmasterol and campesterol which is thought to contribute to a healthy heart. A handful of almonds a day helps reduce the risk of heart disease by lowering LDL, or ‘bad’ blood cholesterol by as much as ten percent.

courtesy of http://food-facts.suite101.com/article.cfm/top_healthy_foods_almonds