Basil Pesto Almonds

0
Print Recipe
Serves: 8
Cook Time: 1 hour
Description: 

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.

Ingredients: 
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
Preparation: 

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.

Nutritional Info: 

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*;

Review this recipe
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
By submitting this form, you accept the Mollom privacy policy.
Basil Pesto Almonds
  • 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.