Ingredients:
2 tablespoons pine nuts
2 cups fresh basil leaves
1/2 cup reduced-sodium chicken broth
1/4 cup grated parmesan cheese
1 tablespoon olive oil
2 medium garlic cloves, peeled
1/2 teaspoon table salt
Directions:
Place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool.
In a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.
Notes.
Pesto is traditionally a basil and pine nut-based sauce that’s crammed with olive oil. This version is lightened up by swapping chicken broth for oil. The flavor is fresh and wonderful – spoon it over meat, fish, poultry and vegetables, or toss it with cooked pasta.
Servings: 2
Time preparation: 10 min.
Time total: 10 min.