Nutrition per serving may change if servings are adjusted.
2 tablespoons slivered almonds
2 cloves garlic, crushed
2 cups lightly packed cilantro leaves
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons canola oil
2 tablespoons nonfat plain yogurt
1 tablespoon lime juice
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.
39 calories;4 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 217 IU vitamin A; 2 mg vitamin C; 14 mg calcium; 0 mg iron; 62 mg sodium; 41 mg potassium