Basil Pesto Almonds

• 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

Preparation

1 Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside.
2 Combine the egg whites and basil in a blender; process on low speed until mixture is pureed.
3  Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl.
4 Add drained almonds and toss to coat. Place almonds in a single layer on prepared baking sheet.
5  Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.

Source: Almond Board of California