Try this delicious pesto on grilled fish or burgers.

Patsy Jamieson
Source: EatingWell Magazine, May/June 1995


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

Nutrition Facts

39.3 calories; protein 0.7g 1% DV; carbohydrates 1g; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.4g; fat 3.8g 6% DV; saturated fat 0.3g 1% DV; cholesterol 0.1mg; vitamin a iu 217.4IU 4% DV; vitamin c 1.5mg 3% DV; folate 3.4mcg 1% DV; calcium 14.1mg 1% DV; iron 0.1mg 1% DV; magnesium 6.6mg 2% DV; potassium 41.4mg 1% DV; sodium 62.5mg 3% DV; thiaminmg 1% DV.

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Rating: 5 stars
It was delicious and light. My family added a little grated parmesan on top for added flavor. Read More