| 10 | 50 | 248 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 45 |
| 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:
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
| Meat Alternative | 1.1 |
