Try this delicious pesto on grilled fish or burgers.

Makes about 2/3 cup

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 tablespoons slivered almonds
2 cloves garlic, crushed
2 cups lightly packed cilantro leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
2 tablespoons nonfat plain yogurt
1 tablespoon lime juice

1. 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.
2. 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.

NUTRITION INFORMATION: Per 2-tablespoon serving: 71 calories; 7 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 2 g carbohydrate; 1 g protein; 1 g fiber; 117 mg sodium; 60 mg potassium.
0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.