Basil-Pesto Almonds

Basil-Pesto Almonds

4 Reviews 1 Pic
Recipe by  Almond Board of California

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

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (4)

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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 t. garlic powder Easy and yummy!



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 on salad. My daughter is making them for my sister for an extra birthday gift.

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Amount Per Serving (8 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 7.3 g
  • 2%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 343 mg
  • 14%

Based on a 2,000 calorie diet



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Sweet and Spicy Almonds


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