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Home » Recipes » Recipes

Pesto Roasted Almonds

Published: Oct 5, 2016 · Modified: Jun 16, 2023 by Marisa Moore·

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Pesto Roasted Almonds on parchment

These Pesto Roasted Almonds are the perfect snack or crunchy addition to salad or pasta! The easy recipe is perfect for meal prep.

Roasted Almonds with Pesto

Last month, I was invited to California’s Central Valley to witness the almond harvest firsthand.  It was fun to see how almonds go from the orchard to the kitchen all while hanging out with fellow registered dietitians and food bloggers.

The orchards are beautiful. (The photo below was taken during the morning harvest.)

How Almonds Grow

Almonds are a tree nut. They grow in clusters surrounded by a protective hull and shell. Getting the almonds off the trees couldn’t be simpler.  A person drives an “almond shaker” machine that shakes the tree to release a shower of almonds onto the ground. The nuts are swept into rows to dry, collected and taken to a facility to be shelled, sorted and sent to us!

Almond Harvest

A Few Facts About the Almond Harvest:

  • Sustainability is top of mind. Almonds have three parts. We eat the almond nut (or kernel) but the other two parts aren’t wasted. The almond hull is used to feed livestock while the shells are used for animal bedding and as an alternate energy source.
  • Honey bees are essential to almond production. The bees move pollen between the different varieties of almond trees in the orchard to pollinate almond blossoms. Once fertilized, those blossoms become the almonds we eat! I know it sounds like a lot of work for the bees but the pollen also nourishes the bees. It’s a win-win.
  • 82% of the world’s almonds come from California. The Mediterranean-like climate of the California central valley makes it one of the most productive almond regions in the world.
  • Almonds are not a particularly thirsty crop. In fact, almonds use about the same amount of water as other fruit and nut trees in California. 

You’re probably familiar with the health benefits of almonds. They are a nutrient-packed nut with 6g of protein, 4g fiber and 13g good fats in a one-ounce serving. That’s a lot of nutrition in just a handful of nuts.

Now for the recipe…

I fell in love with this snack at one of the meetings and decided I’d have to make it at home. Roasted almonds are delicious all on their own.

Add fresh basil and parmesan, and you have a snack that’s hard to resist. And luckily you don’t have to. This recipe is quick, easy and tasty.

Pesto Roasted Almonds

TIP: Make these roasted almonds when you’re having eggs for breakfast or lunch. Use the leftover egg yolk and the drained egg white basil mixture in scrambled eggs or quiche.

If scrambled eggs aren’t your thing, make this Sheet Pan Brown Sugar French Toast using only egg yolks for the creamiest custard.

Pesto Roasted Almonds

Pesto Roasted Almonds

Marisa Moore, RDN
These Pesto Roasted Almonds are the perfect snack or crunchy addition to salad or pasta!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 5 minutes mins
Course Snack
Cuisine American
Servings 8
Calories 224 kcal

Ingredients
  

  • 2 egg whites
  • ¼ cup packed whole basil leaves
  • 2 cups whole natural almonds
  • ¼ cup freshly grated Parmesan cheese
  • ¾ teaspoon kosher salt
  • ½ teaspoon garlic powder

Instructions
 

  • Preheat oven to 225°F.
  • Line a baking sheet with parchment paper. Set aside.
  • Using a blender, puree the egg whites and basil. Toss the almonds in the mixture. Pour into a sieve or colander to drain off the excess puree. In a medium bowl, toss the almonds with parmesan, salt and garlic powder.
  • Spread in a single layer on the prepared baking sheet. Bake 1 hour – stirring every 15-20 minutes. Once done, eat a few warm roasted almonds because the aroma will force you to take a taste. Allow the nuts to cool completely. Store in a sealed jar.

Notes

TIP: To reduce food waste, make these on a day when you’re going to have eggs for breakfast or lunch. Use the leftover egg yolk and the drained egg white and basil mixture in scrambled eggs or quiche.

Nutrition

Calories: 224kcalCarbohydrates: 8gProtein: 10gFat: 19gSaturated Fat: 2gCholesterol: 3mgSodium: 279mgPotassium: 264mgFiber: 4gSugar: 1gVitamin A: 67IUVitamin C: 1mgCalcium: 130mgIron: 1mg
Tried this recipe?Let us know how it was!

Recipe adapted and reprinted with permission from California Almonds.

Pesto Roasted Almonds on parchment

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Filed Under: Recipes, Snacks

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  1. Elizabeth Shaw

    October 05, 2016 at 3:48 pm

    So much fun meeting you on this trip Marisa! What a gorgeous recipe to come out of it, too!

    Reply

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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

Learn more about me →

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