Spinach-Almond Pesto with Linguini

Place almonds in a single layer in a dry skillet over medium heat. Toast, stirring occasionally until fragrant, 3 to 5 minutes. Remove from heat and reserve 1/4 cup almond for garnishing. In a food processor or blender, combine spinach and basil until finely chopped. Add remaining ingredients except reserved almonds, linguini and tomatoes. Blend just until smooth. Pour sauce over linguini and toss to coat. Top with tomatoes and reserved slivered almonds. Serve hot or cold.