Garlic Pesto Sauce

A lighter take on pesto that swaps most of the olive oil for hot chicken broth. Three cloves of garlic, a half cup of fresh basil, Parmesan, and just a single tablespoon of oil get blitzed together with the broth into a bright, herbaceous sauce.

Using hot broth instead of a river of olive oil does two things. It keeps the sauce loose and spoonable without all the fat, and the heat slightly wilts the basil as it blends, which intensifies the flavor and deepens the color.

No pine nuts in this version, which means the garlic and basil really get to stand front and center. The Parmesan adds enough richness and body to make it feel substantial.

Pro Tips

• Use fresh basil only. Dried basil in a pesto is a completely different (and disappointing) thing.
• Heat the broth to a full boil before blending. The hot liquid helps emulsify the oil and cheese into a smooth sauce.
• If you have a mortar and pestle, try it by hand. The pounding releases more aromatic oils from the basil than a blender does.
• Toss immediately with hot pasta, spread on grilled chicken, or use as a dip for crusty bread.

Variations

• Add 2 tablespoons of toasted pine nuts or walnuts for a more traditional pesto body.
• Use vegetable broth instead of chicken broth to make it vegetarian.
• Stir in a squeeze of lemon juice for extra brightness, especially over fish or seafood.