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.

Patsy Jamieson



  • 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 Facts

47 calories; 4.4 g total fat; 32 mg sodium. 1.4 g carbohydrates; 1 g protein; Full Nutrition