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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.

Patsy Jamieson

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Recipe Summary test

total:
10 mins
Servings:
11
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cilantro (or parsley), almonds, jalapeno, 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.

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Tips

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 Facts

47 calories; protein 1g; carbohydrates 1.4g; dietary fiber 0.5g; sugars 0.5g; fat 4.4g; saturated fat 0.3g; cholesterol 0.1mg; vitamin a iu 218.1IU; vitamin c 3mg; folate 4.4mcg; calcium 17.3mg; iron 0.2mg; magnesium 10.9mg; potassium 52.9mg; sodium 31.7mg.
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