Spinach Almond Pesto

½ 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

½ cup chicken or vegetable broth

½ cup olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

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.

Combine all ingredients except 1/2 cup of the slivered almonds in a food processor, blending just until smooth.

Toss pesto sauce with cooked fettuccine and top with roasted cherry tomatoes and remainder of slivered almonds.