- 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
Per Serving: 221 calories; 18.7 7.3 9.5 2 343 Full nutrition
ReviewsRead all reviews 7
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 ...
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.
Absolutely delicious! I used my homemade pesto, followed Rachel's modification. One hour later, voilà!