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Pistachio-Mint Pesto

http://www.eatingwell.com/recipes/pistachio_mint_pesto.html

From EatingWell:  March/April 2010

A dollop of this vibrant herbal sauce is magic in soup and would also taste great with broiled salmon or lamb chops.

About 2/3 cup | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 1/2 cups fresh mint leaves
• 1/3 cup shelled pistachios
• 2 cloves garlic, crushed and peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons low-fat plain yogurt
• 1/8 teaspoon salt (optional)

Preparation

1. Process mint, pistachios and garlic in a food processor until finely chopped. With the motor running, gradually add oil, lemon juice and yogurt through the feed tube. Process until the mixture forms a paste. If using unsalted pistachios, add salt, if desired.

Nutrition

Per tablespoon : 55 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 1 g Fiber; 34 mg Sodium; 113 mg Potassium

0 Carbohydrate Serving

Exchanges: 2 fat

Tips & Notes

• Make Ahead Tip: Place plastic wrap directly on the surface; refrigerate for up to 2 days.