Spinach-Chive Pesto

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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)

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