Spinach-Chive Pesto

Cooking Light
Pine nuts and olive oil contribute unsaturated fats, while salty cheese renders a small amount of saturated fat. "This pesto would be great to flavor scrambled eggs," says Cooking Light Advisory Panelist Amy Myrdal Miller, MS, RD.
about 1/2 cup (serving size: 1 tablespoon)

Ingredients

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1 cup baby spinach leaves
1/4 cup pine nuts, toasted
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, chopped
1 (1-ounce) package fresh chives, chopped (about 3/4 cup)

Preparation

1. Combine all ingredients in a food processor; process until finely chopped, scraping sides.

Created date

April 2009

Nutritional Information

Calories 72
Fat 7.2 g
Satfat 1.2 g
Monofat 3.5 g
Polyfat 2 g
Protein 1.8 g
Carbohydrate 1.2 g
Fiber 0.4 g
Cholesterol 2 mg
Iron 0.4 mg
Sodium 115 mg
Calcium 37 mg