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Herb-Almond Pesto

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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.


Herb-Almond Pesto Recipe

Makes: 2/3 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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.

Tips & Notes

  • 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

Per tablespoon: 46 calories; 4 g fat ( 0 g sat , 3 g mono ); 0 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 31 mg sodium; 42 mg potassium.

Exchanges: 1 fat


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Recipe Categories

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Vegetarian
Entertaining, casual
Make ahead instructions
Picnic
Potluck
Type of Dish
Appetizer
Sauce/Condiment, savory
Ease of Preparation
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Total Time
15 minutes or less
Ethnic/Regional
Mexican
Southwest
Servings
8 or more
Preparation/ Technique
No-cook
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Meal/Course
Appetizers
Dinner

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