Arugula Pesto Roasted Almonds

Arugula Pesto Roasted Almonds

Health Rating
Prep Cook Ready in Servings
10 min 40 min 50 min 1
Scheduled for:
Snack on Thursday

Ingredients for 1

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0.04 clove(s) Garlic
1/10 cup Arugula (stems removed, for the pesto)
0.02 cup Extra virgin olive oil (for the pesto)
0.01 cup Pine nuts, dried (for the pesto)
0.01 cup Parmesan cheese, shredded (for the pesto)
0.02 tbsp Lemon peel (zest) (for the pesto)
0.02 pinch Salt and pepper (for the pesto)
1/4 cup whole Almonds, raw
1/4 large egg Egg white
0.02 pinch Salt (to taste)


For the pesto: Combine all ingredients in a food processor and pulse until combined. Salt and pepper to taste.

For the nuts: Preheat oven to 300 degrees F and line baking sheet with parchment paper.

Blend pesto pesto with egg whites in a blender or food processor until combined. In a medium bowl, mix together almonds and pesto-egg white mixture until almonds are covered. Using a slotted spoon, transfer almonds to the baking sheet, leaving any excess liquid behind in the bowl.

Bake for 30-40 minutes, or until pesto has dried and almonds are crunchy, moving the almonds around halfway through.

Let cool and salt to taste. Store these in an air-tight container to keep fresh and pop a handful for a satisfying snack.

*To prepare a smaller batch, use 1/4 of the pesto portion combine with 2 cups of almonds and 2 egg whites

Nutrition Facts

Per Portion

Calories 258
Calories from fat 195
Calories from saturated fat 19.0
Total Fat 21.7 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 13.9 g
Cholesterol 0.8 mg
Sodium 48 mg
Potassium 254 mg
Total Carbohydrate 7.1 g
Dietary Fiber 3.6 g
Sugars 1.8 g
Protein 8.7 g

Dietary servings

Per Portion

Meat Alternative 1.1

Energy sources

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