- Total Time
Our slimmed-down version of this Italian classic relies on chicken broth — and just a touch of olive oil — for texture.
pine nuts2 Tbsp
basil2 cup(s), leaves, fresh
reduced-sodium chicken broth½ cup(s)
grated Parmesan cheese¼ cup(s)
olive oil1 Tbsp
garlic clove(s)2 medium clove(s), peeled
table salt½ tsp
- 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.