Herb-Almond Pesto

Herb-Almond Pesto

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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.

Ingredients 11 servings

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Original recipe yields 11 servings
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  • 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


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  • Ready In

  1. 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.

Nutrition information

  • 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

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