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


Ingredient Checklist


Instructions Checklist
  • 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

47.2 calories; protein 1g 2% DV; carbohydrates 1.4g; exchange other carbs; dietary fiber 0.5g 2% DV; sugars 0.5g; fat 4.4g 7% DV; saturated fat 0.3g 2% DV; cholesterol 0.1mg; vitamin a iu 218.1IU 4% DV; vitamin c 3mg 5% DV; folate 4.4mcg 1% DV; calcium 17.3mg 2% DV; iron 0.2mg 1% DV; magnesium 10.9mg 4% DV; potassium 52.9mg 2% DV; sodium 31.7mg 1% DV; thiaminmg 1% DV.