Cilantro Pesto

1 Review
From: EatingWell Magazine May/June 1995

Try this delicious pesto on grilled fish or burgers.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 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

Preparation

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  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 39 calories; 4 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 217 IU vitamin A; 2 mg vitamin C; 14 mg calcium; 0 mg iron; 62 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 fat

Reviews 1

May 28, 2010
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By: Dar
It was delicious and light. My family added a little grated parmesan on top for added flavor. Pros: Cons: