For the pesto:

1. Combine all ingredients in a food processor and pulse until combined. Salt and pepper to taste.

For the nuts:

1. Preheat oven to 300 degrees F and line baking sheet with parchment paper.
2. Blend 1/4 cup 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.
3. Bake for 30-40 minutes, or until pesto has dried and almonds are crunchy, moving the almonds around halfway through.
4. Let cool and salt to taste.