Lighten up pesto with cilantro, toasted almonds

Published 12:40 pm Monday, June 15, 2009

Twenty-five years ago most of us hadn’t heard of pesto. Today, it’s ubiquitous enough to adorn pizzas, burgers, even potato chips.

But while this puree of basil, garlic and pine nuts has a healthy, fresh image, it can pack serious fat and calories.

There are plenty of ways to lighten up the sauce.

Cilantro and toasted almond pesto is a light alternative to conventional basil versions. Cilantro is a fine choice for pesto because it has a powerful flavor. Combined with a few cloves of raw garlic, it creates a sauce base that is fresh and assertive.

Instead of pine nuts, this pesto uses slivered almonds that have been toasted for extra flavor.

The mixture is pureed with a modest amount of extra-virgin olive oil and only a few tablespoons of grated Parmesan cheese. Be sure to use a high quality cheese, such as Parmigiano-Reggiano, to get the finest flavor.

The sauce also is blended with a few tablespoons of fresh lime juice, which bumps up the taste even more and enhances the freshness of the cilantro.

Cilantro and toasted almond pesto

3tablespoons slivered almonds

2cups chopped cilantro (1 large bunch)

3tablespoons extra-virgin olive oil

3tablespoons lime juice

3cloves garlic, chopped

3tablespoons grated Parmesan cheese

1/4teaspoon salt

Ground black pepper, to taste

In a small, dry skillet over medium-low, stir the slivered almonds until they are fragrant and lightly toasted, about 3 minutes. Transfer to a plate and cool for 5 minutes.

In a food processor or blender, combine the toasted almonds, cilantro, olive oil, lime juice, garlic, cheese, salt and pepper. Process until smooth, scraping down the sides with a rubber spatula as needed.

Makes 3/4 cup (about 12 servings). Per serving (values are rounded to the nearest whole number): 52 calories; 44 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 1 mg cholesterol; 1 g carbohydrate; 1 g protein; 0 g fiber; 81 mg sodium.