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 vegetable broth
1/2 cup olive oil
1) Cook pasta according to package directions. Drain and set aside.
2) Meanwhile, 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.
3) Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.
4) Mix sauce with pasta. Serve with remainder of slivered almonds for extra crunch and flavor.
Review: I didn't use frozen spinach, substituting several handfuls of fresh baby spinach, instead. I used a full cup of vegetable broth, mostly because my broth comes in one cup containers. I then tossed all of the almonds into the food processor, as I just finished a crown and the dentist told me no hard foods for a few days. I also substituted four cloves of garlic, as I misread the instructions. I thought it said 6 cloves and thought that was far too much garlic. After I threw the cloves into the food processor, I read that the garlic was supposed to be roasted. Bummer, especially since I had roasted garlic in the freezer!! Oh, well. It turned out wonderfully, anyway. And, this was a great green sauce, not really a pesto.
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