Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside.

Combine the egg whites and basil in a blender; process on low speed until mixture is pureed.

Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl.

Add drained almonds and toss to coat. Place almonds in a single layer on prepared baking sheet.

Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.

Source: Almond Board of California