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Pesto Sauce
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| 1 c | pine nuts |
| 4 c | basil, packed |
| 2 tbs | garlic, chopped |
| 1 c | parm cheese, grated |
| 1/3 c | white cooking wine |
| 1/3 c | lemon juice |
| 1/2 c | chicken broth |
| 1/2 tsp | salt |
1. Heat skillet over medium-high heat and toast nuts, turning until golden brown.
2. Purée basil, toasted nuts, and garlic. Add parm, wine, lemon juice, and chicken broth and process until blended. Add salt to taste and blend.
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