Equipment
Ingredients
Aromatics and Base
- 4 garlic, peeled
- 30 g pine nuts, lightly toasted and cooled
- 50 g fresh basil, washed, completely dried, and packed
Liquids and Seasoning
- 40 g parmigiano-reggiano, finely grated
- 45 ml extra virgin olive oil, chilled
- 60 ml chicken broth, chilled
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 100 kcal
- Protein
- 3 g
- Carbohydrates
- 2 g
- Fat
- 10 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 185 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 4 mg
- Potassium
- 56 mg
- Calcium
- 75 mg
- Iron
- 0.5 mg
- Magnesium
- 16 mg
- Phosphorus
- 63 mg
- Zinc
- 0.5 mg
- Vitamin A
- 27 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 32 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.3 mg
- Folate
- 6 mcg
- Water
- 16 g
Sources: USDA FoodData Central
Method
Place the peeled garlic cloves and toasted pine nuts into the bowl of a food processor. Pulse several times until the mixture is coarsely chopped.
Add the completely dry fresh basil leaves, grated Parmigiano-Reggiano, kosher salt, and black pepper to the food processor. Pulse repeatedly until the basil is finely minced, stopping to scrape down the sides of the bowl with a silicone spatula as needed.
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil followed immediately by the chilled chicken broth. Process just until the liquids are fully incorporated and a cohesive sauce forms.
Chef's Notes
- Using chicken broth in place of a portion of the traditional olive oil dramatically reduces the heavy, greasy mouthfeel while boosting the umami profile.
- Always chill your liquids before blending. The cold temperature slows down the oxidation of the basil, keeping your final sauce a stunning, vibrant green.
- If tossing this pesto with hot pasta, reserve some starchy pasta cooking water. Vigorously mix it with the pesto off the heat to create a luxurious, creamy coating that clings perfectly to every noodle.
- For the cleanest flavor, ensure your basil leaves are entirely dry before they touch the processor blades. Water droplets can dilute the emulsion and accelerate spoilage.
Storage
Refrigerator: 3 days — Store in an airtight container with a thin layer of olive oil on the surface to prevent oxidation.
Freezer: 3 months — Freeze in ice cube trays for easy portioning, but omit the cheese until thawing if possible for best texture.
Troubleshooting
The pesto turned dark brown or black.
Cause: Heat from the food processor motor oxidized the delicate basil leaves.
Fix: Cannot be fixed visually, but the flavor remains safe and delicious to eat.
Prevention: Ensure all liquids, especially the chicken broth, are very cold before blending. Process in short bursts rather than running continuously.
The sauce is too watery and thin.
Cause: Basil leaves were still wet after washing, or too much chicken broth was added.
Fix: Pulse in an extra 10g of grated cheese or 15g of toasted nuts to thicken the emulsion.
Prevention: Spin or pat basil completely dry. Add the chicken broth gradually to check consistency.
Garlic flavor is overpowering and intensely sharp.
Cause: Raw garlic compounds (allicin) are particularly strong in the specific cloves used.
Fix: Stir in a squeeze of fresh lemon juice; the acidity will help mellow the bite of the raw garlic.
Prevention: If sensitive to raw garlic, blanch the peeled cloves in boiling water for 30 seconds before using.
Cultural Context
Traditional Pesto alla Genovese relies exclusively on abundant extra virgin olive oil to form its rich emulsion. Modifying the sauce with chicken broth is a modern culinary technique inspired by restaurant kitchens, aiming to stretch the sauce, reduce total fat, and introduce a deep, savory background note that bridges the gap between a fresh herb condiment and a hearty pan sauce.
