Cilantro Pesto

From EatingWell: May/June 1995 — Subscribe Now!

Try this delicious pesto on grilled fish or burgers.

About 2/3 cup

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

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

Preparation

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.
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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

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

Exchanges: 1 fat