Ingredients

• 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

Instructions

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.