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

Patsy Jamieson


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 calories; 3.8 g total fat; 0.3 g saturated fat; 62 mg sodium. 41 mg potassium; 1 g carbohydrates; 0.3 g fiber; 0.7 g protein; 217 IU vitamin a iu; 2 mg vitamin c; 3 mcg folate; 14 mg calcium; 7 mg magnesium;

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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