After living in Italy, pesto became my favorite “sauce” to put on pasta, or anything. It can be made in a variety of ways and eaten with almost anything. Here is Robin Miller’s pesto made with artichokes.
- 2 teaspoons olive oil
- 4 (4-ounce) boneless skinless chicken breast halves
- Salt and freshly ground black pepper
- 1 tablespoon salt-free lemon and herb seasoning
- 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
Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
Meanwhile, 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.
- aliparker posted this