Preheat the Oven to 225°F. Line a large Baking Sheet with Parchment Paper and set aside.

In a Blender, combine the 2 egg whites, ¼ cup packed whole basil leaves, ¾ tsp salt, ½ tsp garlic powder and ¼ tsp red pepper flakes. Process on low speed until mixture is pureed. In a small Mixing Bowl, toss the basil 2 egg whites mixture with the 2 cups whole, unsalted almonds until well combined. Let the 2 cups whole, unsalted almonds soak up some of the excess moisture for a few minutes. Stir in the ¼ cup finely grated Parmesan cheese. Use a large Wooden Spoon to transfer the 2 cups whole, unsalted almonds to the prepared pan, leaving any excess basil mixture in the bowl.

Spread 2 cups whole, unsalted almonds in a single layer on the Baking Sheet. Bake for 30 minutes or longer, stirring every 15 minutes, until the basil mixture is dried and the 2 cups whole, unsalted almonds are sufficiently crunchy. Let the 2 cups whole, unsalted almonds cool completely, then store in an Airtight Container.