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Pat the fish dry with paper towels. Combine the minced garlic, basil, thyme, and parsley. Rub olive oil on the fish and sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish .
Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook until the internal temperature reaches 145° F , about 4-7 minutes per side. Turn off the heat.
Reduce heat to low and add heavy cream and pesto to the now empty skillet. Whisk chicken broth with cornstarch and add to the skillet.
Bring the sauce to a simmer until thickened to desired consistency, stirring often. Stir in lemon juice. Season to taste with salt, pepper (I add about ⅛ teaspoon of each).
Add tilapia back to the skillet and spoon the sauce over top. Serve over pasta, mashed potatoes or rice.