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)

Ingredients

• 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.

Nutritional Information

Calories:

72

Fat:

7.2g (sat 1.2g,mono 3.5g,poly 2g)

Protein:

1.8g

Carbohydrate:

1.2g

Fiber:

0.4g

Cholesterol:

2mg

Iron:

0.4mg

Sodium:

115mg

Calcium:

37mg