Roasted Parmesan Garlic Almonds Food

ROASTED ALMONDS

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

GARLIC ROASTED ALMONDS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
• Add the almonds to a bowl, then pour the avocado oil over the almonds. Stir until the almonds are all completely coated. Spread the almonds into a single layer on the parchment lined baking sheet. Place the baking sheet onto the center rack of your preheated oven. Roast for 10 minutes at 350 degrees Fahrenheit.
• While the nuts are roasting, add the seasoned salt and garlic powder to a small bowl and stir to combine.
• Once the almonds have roasted for 10 minutes, carefully remove from oven. Stir the almonds, sprinkle with the garlic salt mixture, then stir again to coat them with the seasoning.
• Place the seasoned almonds back into the oven and continue roasting them for an additional 5-7 minutes. Watch them carefully after 5 minutes so they do not burn.
• Remove the almonds from the oven and allow them to cool completely on the baking sheet. Do a taste test and sprinkle with additional salt if desired.
• Serve fresh or store them in an airtight container.

ROASTED GARLIC PARMESAN ALMONDS (SALAD TOPPER)

Steps:

• Preheat oven to 350°.
• In a shallow baking pan, toss the slivered almond with the olive oil.
• Spread almonds so that they are in a single layer.
• In small bowl, combine Parmesan cheese with garlic salt and sprinkle over the almonds.
• Bake for 10 to 15 minutes or until golden brown.
• Stir once while baking.

EASY BASIL PESTO WITH ALMONDS

Steps:

• Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

PASTA IN ALMOND GARLIC SAUCE

Steps:

• Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
• Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
• Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoons butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.

PARMESAN GARLIC GREEN BEANS WITH ALMONDS & ONIONS

Steps:

• Place the beans in a pan of boiling salted water (about 1 teaspoons salt) and cook for 3-5 minutes until firm but not raw, drain well. Or, alternatively, microwave with a little water for 4 minutes.
• Melt the butter in a pan, add the olive oil and heat, add the almonds and onions and cook for 3 minutes, or until the almonds are lightly browned.
• Add garlic and cook for another minute.
• Add the beans, salt and pepper to taste and toss.
• Add the chicken stock.
• Cover and cook until desired tenderness, about 5-10 minutes.
• Sprinkle beans with Parmesan; serve immediately.

PARMESAN-GARLIC BUTTER GREEN BEANS WITH ALMONDS

Steps:

• Cook green beans as directed on package.
• Drain.
• Meanwhile, melt butter in small saucepan over medium-low heat.
• Add garlic; cook 2-3 minutes or until garlic is tender, stirring frequently.
• Add almonds and cook about 1-2 minutes.
• Pour garlic butter over cooked green beans; stir to coat.
• Sprinkle with cheese; toss gently.