Arugula Pesto Roasted Almonds

10 50 248
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 45
Arugula Pesto Roasted Almonds
Health Highlights
Almonds are high in healthy fats!


4 cup Arugula (stems removed, for the pesto)
2 clove(s) Garlic
3/4 cup Extra virgin olive oil (for the pesto)
1/4 cup Pine nuts, dried (for the pesto)
1/2 cup Parmesan cheese, shredded (for the pesto)
1 tbsp Lemon peel (zest) (for the pesto)
1 pinch Salt and pepper (for the pesto)
10 large egg Egg white
1 pinch Salt (to taste)
10 cup whole Almonds, raw


1. Preheat oven to 300 degrees F and line baking sheet with parchment paper.


2. To make the pesto:

  • Combine the arugula, garlic, olive oil, pine nuts, parmesan cheese, lemon zest and egg whites in a food processor or blender and pulse until combined. Add salt and pepper to taste.

3. 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.

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

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

6. 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 248
Calories from fat 191
Calories from saturated fat 18.3
Total Fat 21.3 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 13.5 g
Cholesterol 0.8 mg
Sodium 38 mg
Potassium 269 mg
Total Carbohydrate 7.7 g
Dietary Fiber 4.3 g
Sugars 1.6 g
Protein 8.5 g

Dietary servings

Per Portion

Meat Alternative 1.1

Energy sources


Meal Type(s)