Spinach-Chive Pesto

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.

Yield: about 1/2 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 72
  • Fat: 7.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2g
  • Protein: 1.8g
  • Carbohydrate: 1.2g
  • Fiber: 0.4g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 115mg
  • Calcium: 37mg


  • 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)


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

Only you will be able to view, print, and edit this note.

Add Note

Spinach-Chive Pesto Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy