These simple seasoned almonds are given flavorful zest by basil and Parmesan cheese, two Mediterranean-inspired flavors.
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 egg whites
- ¼ cup packed whole basil leaves
- 2 cups whole natural almonds
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 225 degrees 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.
- Created by: Almond Board of California
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 343 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made these using two tablespoons of Costco’s Kirkland brand basic pesto, 1/4 tsp garlic powder and a sprinkle of sea salt. Very quick and easy. They were greatly enjoyed by my family and some friends.
Delicious! Next time I would use half the salt.
Absolutely delicious! I used my homemade pesto, followed Rachel’s modification. One hour later, voilà!
Next time I will cut back on the Parmesan cheese, and add more basil. Good flavor, the cheese just took over.
These were delicious and a huge hit at my family’s July 4th get together! A great way to use summertime basil from the garden. I will definitely make again.
like Rachel, I used pesto I had already made and had in the refrigerator. I only added 1/2 tsp. salt. They made a great savory snack and I think they would also be AWESOME chopped and sprinkled on salad. My daughter is making them for my sister for an extra birthday gift.
These turned out good. To make things easier, I used some pesto I had in the Fridge. Here’s the modified recipe I came up with: 1 1/2 T. Prepared pesto 1/8 c. grated Parmesan 1/2 t. salt 1/4 t. garlic powder Easy and yummy!
These are delicious!