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Herb-Almond Pesto
Herb-Almond Pesto
0 Reviews
From the EatingWell Kitchen
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.
- By: Patsy Jamieson EatingWell Recipe Contributor
Ingredients 11 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 11 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups lightly packed fresh cilantro, or parsley
- ¼ cup slivered almonds, toasted (see Tip)
- 1 jalapeño pepper, seeded and coarsely chopped
- 2 cloves garlic, crushed and peeled
- ⅛ teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons nonfat or low-fat plain yogurt
- 1 tablespoon lime juice
- Freshly ground pepper to taste
Preparation
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Active
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Ready In
- Combine cilantro (or parsley), almonds, jalapeno, 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.
- 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.
- Serving size: 1 tablespoon
- Per serving: 47 calories; 4 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 4 mcg folate; 0 mg cholesterol; 0 g sugars; 218 IU vitamin A; 3 mg vitamin C; 17 mg calcium; 0 mg iron; 32 mg sodium; 53 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 fat
