• Source: Emeril's Table: Pizza at Home

Basil Pesto

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

Ingredients

• 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 1/2 cups extra virgin olive oil
• 3 cups fresh basil leaves

Instructions

Makes 2 cups

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.