1. 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. 2. 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. 3. Notes. 4. 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. ---------------------------------------------------------------------------
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