created by: Almond Board of California
The essence of fresh summer basil pesto is baked in to these robustly flavorful almonds. A crisp, fruity Italian red such as Chianti will complement the sharp, strong flavors of freshly grated parmesan cheese and garlic powder. A chilled, herbaceous Sauvignon Blanc will also pair well the almonds’ fresh basil flavors.
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
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.