 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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) |
Directions:
1. Combine all ingredients in a food processor; process until finely chopped, scraping sides.
|
|