Spinach Almond Chicken Pesto

1. In a food processor or blender jar, combine the spinach, almonds, shallot, garlic, lemon juice,
lemon peel and red pepper. Pulse lightly to blend. Gradually add the oil, blending until well chopped
and blended, but not puréed.
2. Transfer the spinach-almond mixture to a medium bowl.
3. Stir in the Parmesan cheese. Cooking Tip •
*Toast the almonds in a small, heavy dry skillet over medium heat, shaking the skillet frequently for
1 to 2 minutes until golden brown to release the Serving size: 2 tablespoons Serves 8