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    Artichoke Pesto View Edit

    Servings: Not specified

    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).
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