From EatingWell: March/April 2010
A dollop of this vibrant herbal sauce is magic in soup and would also taste great with broiled salmon or lamb chops.
- 1 1/2 cups fresh mint leaves
- 1/3 cup shelled pistachios
- 2 cloves garlic, crushed and peeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons low-fat plain yogurt
- 1/8 teaspoon salt (optional)
- Process mint, pistachios and garlic in a food processor until finely chopped. With the motor running, gradually add oil, lemon juice and yogurt through the feed tube. Process until the mixture forms a paste. If using unsalted pistachios, add salt, if desired.
Tips & Notes
- Make Ahead Tip: Place plastic wrap directly on the surface; refrigerate for up to 2 days.
Per tablespoon: 55 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 34 mg sodium; 113 mg potassium.
Carbohydrate Servings: 0
Exchanges: 2 fat
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- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- March/April 2010