Herb-Almond Pesto
http://www.eatingwell.com/recipes/herb_almond_pesto.html
Fresh chiles and lime juice give this herb-almond pesto a pleasant kick. Serve with baked tortilla chips or use to top burgers or fish.
2/3 cup | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 2 cups lightly packed fresh cilantro, or parsley
- 1/4 cup slivered almonds, toasted (see Tip)
- 1 jalapeño pepper, seeded and coarsely chopped
- 2 cloves garlic, crushed and peeled
- 1/8 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons nonfat or low-fat plain yogurt
- 1 tablespoon lime juice
- Freshly ground pepper to taste
Preparation
- Combine cilantro (or parsley), almonds, jalapeño, garlic and salt in a food processor; process until finely chopped. Add oil, yogurt, lime juice and pepper; process until the mixture forms a paste.
Nutrition
Per tablespoon : 46 Calories; 4 g Fat; 0 g Sat; 3 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 31 mg Sodium; 42 mg Potassium
Exchanges: 1 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Place a piece of plastic wrap directly on the surface to prevent discoloration.
- Tip: To toast chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.