Ingredients
Scale
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
Instructions
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 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.
- 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.
Notes
*Pesto makes 1 1/4 cups
Nutrition
- Serving Size: 1/4 cup