Organic Almonds - Dry Roasted Unsalted

About the Farmer

Baugher Ranch Organics

The Baugher family has been farming for many generations. Chris and wife Marcie knew that moving to organic farming was their calling. In 1984, Chris and Marcie held on to a 40 acre almond orchard with everything they had and started Baugher Ranch Organics the next year. Almost 30 years later, their farm and processing facility in Northern California has become the leading producer of organic almonds. With four generations working together side by side on the farm, ‘organic’ has become a way of life for the Baughers. Today, their daughters Nisha and Rania and their son Bradley all live and work on the farm. For them, organic farming and processing is beyond certifications and is really about embodying organic principles. Through cover cropping, water conservation, promoting biodiversity and other practices, they hope to give back to the land and provide something better for future generations. And although the lifestyle has been physically, mentally, and emotionally challenging, at the end of the day, they find it brings tremendous joy and is deeply rewarding.

Nutrition Facts
Valeur nutritive

Serving Size: 1/3 cup (50 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 340 Fat / Lipide: 29 g44% Saturated / saturés: 2 g9% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 0 mg0% Carbohydrate / Glucides: 7 g2% Fibre / Fibres: 5 g21% Sugars / Sucres: 2 g Protein / protéines: 11 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 15% Iron / Fer: 8%


Ingredients: Organic almonds Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: USA Warning: Contains tree nuts. May contain soy and other tree nuts. 

Almond Pesto Recipe

1/2 C dry roasted almonds
3 cloves of garlic, minced
1/3 C olive oil
1/2 tsp kosher salt
1 oz fresh basil
1/4 C Parmesan cheese
1 Tbl fresh lemon juice

1. Place almonds in a food processor and pulse until coarsely ground.
2. Add minced garlic and salt and blend for 15 seconds. Add basil and olive oil, blend until smooth.
3. Finally, add 1/4 cup of shredded Parmesan cheese, blend for 5 seconds. Once done, squeeze about 1 tablespoon of fresh lemon juice and place in an airtight container in the refrigerator. The pesto will keep for about a week.


Although our almonds come from California, almonds are originally from West Asia and the Mediterranean Middle East, and were eventually brought to California by Franciscan monks from Spain. Almonds are a rich source of protein, and nutrients such as zinc, calcium, iron, magnesium, copper, vitamin E and B vitamins.


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