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Basil Pesto Almonds

Yield 8 servings


  • 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

How to Make It

  1. 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.

    Nutrition information per serving for 8 servings:
    Calories 220, Cholesterol 0 mg, Total Fat 19 g, Fiber 4 g, Saturated Fat 2 g, Calcium 120 mg, Monounsaturated Fat 12 g, Magnesium 100 mg, Polyunsaturated Fat 4 g, Potassium 282 mg, Carbohydrate 7 g, Sodium 350 mg, Protein 9 g, Vitamin E 2 mg*

    * Total Alpha-Tocopherol Equivalents