Artichoke Pesto

Serves N/A

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Directions

in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.

Ingredients

  • 1 (14-ounce) can water-packed artichoke hearts, drained
  • 1 packed cup basil leaves
  • 2 cloves garlic, peeled
  • 1/2 cup reduced-sodium chicken broth, or more as needed
  • 2 tablespoons olive oil
  • 2 tablespoons grated Pecorino Romano or Parmesan

Parsed from recipe text (no separate ingredient records).