Spinach-Chive Pesto

Name: Spinach-Chive Pesto
Yield: about 1/2 cup (serving size: 1 tablespoon)
Ingredients: 1 cup baby spinach leaves; ¼ cup pine nuts, toasted; ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese; 2 tablespoons extra-virgin olive oil; 2 teaspoons fresh lemon juice; ¼ teaspoon salt; 1 garlic clove, chopped; 1 (1-ounce) package fresh chives, chopped (about 3/4 cup)

2 Ratings
2 Reviews

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.

By Jackie Mills, MS, RD

Recipe by Cooking Light May 2009

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Recipe Summary

Yield:

about 1/2 cup (serving size: 1 tablespoon)

Nutrition Info

Ingredients

1 cup baby spinach leaves
¼ cup pine nuts, toasted
¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
¼ teaspoon salt
1 garlic clove, chopped
1 (1-ounce) package fresh chives, chopped (about 3/4 cup)

Directions

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

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Nutrition Facts

Per Serving:

72 calories; fat 7.2g; saturated fat 1.2g; mono fat 3.5g; poly fat 2g; protein 1.8g; carbohydrates 1.2g; fiber 0.4g; cholesterol 2mg; iron 0.4mg; sodium 115mg; calcium 37mg.

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Spinach-Chive Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Spinach-Chive Pesto

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Spinach-Chive Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Spinach-Chive Pesto