Pesto Roasted Almonds
These Pesto Roasted Almonds are the perfect snack or crunchy addition to salad or pasta!
Servings 8
Calories 224kcal
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: 224kcal | Carbohydrates: 8g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 279mg | Potassium: 264mg | Fiber: 4g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg