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Cilantro Pesto

May/June 1995

Your rating: None Average: 3.7 (6 votes)

Try this delicious pesto on grilled fish or burgers.



READER'S COMMENT:
"It was delicious and light. My family added a little grated parmesan on top for added flavor. "
Cilantro Pesto Recipe

Makes: About 2/3 cup

Active Time:

Total Time:

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

  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.

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



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