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Basil-Pesto Almonds

Almond Board

"Mediterranean-inspired flavors of basil and Parmesan cheese add savory zest to these easy seasoned almonds."
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servings 221 cals
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.


  • Created by: Almond Board of California

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Read all reviews 7
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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 ...

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 ...

These were delicious and a huge hit at my family's July 4th get together! A great way to use summertime basil from the garden. I will definitely make again.

Delicious! Next time I would use half the salt.

Absolutely delicious! I used my homemade pesto, followed Rachel's modification. One hour later, voilà!

Next time I will cut back on the Parmesan cheese, and add more basil. Good flavor, the cheese just took over.