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.
1 cup baby spinach leaves
1/4 cup pine nuts, toasted
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
We loved this pesto. Wonderful flavor. Made it last month with organic spinach from the farmer's market that was in season at the time. Served it with scrambled eggs. Will make again! And I would serve it to company.
May 03, 2009
Really easy and delicious recipe. I used it on pasta, and as a spread for crackers. Will definitely make it again.