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.

Makes 2/3 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

2 cups lightly packed fresh cilantro or parsley
1/4 cup slivered almonds, toasted (see Tip)
1 jalapeño pepper, seeded and coarsely chopped
2 cloves garlic, crushed and peeled
1/8 teaspoon salt
2 tablespoons canola oil
2 tablespoons nonfat or low-fat plain yogurt
1 tablespoon lime juice
Freshly ground pepper to taste

Combine cilantro (or parsley), almonds, jalapeño, 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.

NUTRITION INFORMATION: Per tablespoon: 46 calories; 4 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 1 g carbohydrate; 1 g protein; 0 g fiber; 31 mg sodium; 42 mg potassium.
0 Carbohydrate Servings
Exchanges: 1 fat

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Place a piece of plastic wrap directly on the surface to prevent discoloration.