Nutrition per serving may change if servings are adjusted.
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
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.
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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.