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Arugula Pesto Roasted Almonds

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  • Yield: 8 servings 1x



For the pesto*:

  • 2 cloves garlic
  • 4 cups chopped arugula, stems removed
  • 3/4 cup extra-virgin olive oil
  • ¼ cup pine nuts
  • ½ cup Parmesan cheese
  • 1 tbsp lemon zest
  • Salt and pepper to taste

For the roasted nuts:

  • 2 cups raw almonds
  • 1/4 cup arugula pesto
  • 2 egg whites
  • Salt to taste


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.


*Pesto makes 1 1/4 cups


  • Serving Size: 1/4 cup