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