Basil Pesto Almonds
The essence of fresh summer basil pesto is baked in to these robustly flavorful almonds. A crisp, fruity Italian red such as Chianti will complement the sharp, strong flavors of freshly grated parmesan cheese and garlic powder. A chilled, herbaceous Sauvignon Blanc will also pair well the almonds fresh basil flavors.
2 egg whites
1/4 cup packed whole basil leaves
2 cups whole natural almonds?
1/4 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic powder
Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender; process on low speed until mixture is pureed. Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat.
Place almonds in a single layer on prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.
Calories 220; Fat 19 g; Sat Fat 2 g; Mono Fat 12 g; Poly Fat 4 g; Protein 9 g; Carb 7 g; Fiber 4 g; Cholesterol 0 mg; Sodium 350 mg; Calcium 120 mg; Potassium 282 mg; Vitamin E 9.2 mg*;