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Basil-Pesto Almonds

Almond Board

"Mediterranean-inspired flavors of basil and Parmesan cheese add savory zest to these easy seasoned almonds."
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Ingredients

servings 221 cals
Original recipe yields 8 servings

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Directions

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  1. 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.
  2. 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.

Footnotes

  • Created by: Almond Board of California

Nutrition Facts


Per Serving: 221 calories; 18.7 g fat; 7.3 g carbohydrates; 9.5 g protein; 2 mg cholesterol; 343 mg sodium. Full nutrition

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Reviews

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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 ...

These are delicious!

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 ...

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.

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.