From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
blend · pesto
NATIONAL AWARD WINNERCinderhouse Pesto
From a national-award-winning chef
Ratio
OLIVE OIL 240
Ingredients
- PINE NUTS70 g
- PARM50 g
- GARLIC15 g
- SALT6 g
- PEPPER0.5 g
- RED PEPPER0.3 g
- OLIVE OIL240 ml
- BASIL75 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
Originally published as Basil Pesto.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Emerils.com / Emeril's Table (published as “Basil Pesto”). Full citation lives in Provenance.