Try this delicious pesto on grilled fish or burgers. Source: EatingWell Magazine, May/June 1995

Patsy Jamieson
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Ingredients

Directions

  • Toast almonds in a small, dry skillet over medium heat, stirring or shaking the pan almost constantly, until golden, 2 to 3 minutes. Remove almonds from the pan and let cool slightly.

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  • Drop garlic into a food processor or blender with the motor running. Add the toasted almonds and process until ground. Add cilantro, salt and pepper; process until finely chopped. With the motor running, gradually add oil, yogurt and lime juice; process until the mixture forms a paste. Taste and adjust seasonings.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

39 calories; 3.8 g total fat; 62 mg sodium. 1 g carbohydrates; 0.7 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
10/30/2011
It was delicious and light. My family added a little grated parmesan on top for added flavor. Read More