Artichoke Pesto

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Artichoke pesto
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

In a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil, and salt and pepper to taste. Process until smooth, adding more broth, if necessary, to create a thick sauce.

Serve with grilled chicken or pecan chicken.

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