Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Basil Pesto

Basil Pesto

Drizzle the pesto over pizzas that are bubbling hot from the oven.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups


  • 1/2 cup lightly toasted pine nuts
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 cup extra virgin olive oil
  • 3 cups packed, fresh basil leaves


  • Add pine nuts, Parmesan, garlic, salt, pepper, red-pepper flakes, and olive oil to a blender. Blend on high for 30 seconds. While blender is still running, add basil leaves and continue to blend until finely chopped, about 1 minute longer. Transfer pesto to a small container and cover it with plastic wrap, pressing wrap so it sits directly on pesto.

  • Cook's Note: The pesto sauce can be made up to 2 days in advance and refrigerated until ready to use.