Pesto Genovese (Classic Basil Pesto)

by ila on September 15, 2013. Updated August 9, 2015

My short break became long one, It has been four months since my last post. But my new assignment and sudden changes at work place made every other work difficult to manage. I was missing my blog so badly, and my friends. Finally I am doing it again.

Pesto Genovese (Classic Basil Pesto)

Pesto Genovese is the first pesto I’ve tried. I bought it from Cold storage and I liked it so much, later I tried it in again in one of the local restaurant. It was very smooth paste, flavor was not as strong as the one has which I bought from Cold storage. So I did my research, and found this method to make Pesto. I then figured out what was the difference in both pesto. Keep scrolling !

Pesto Genovese (Classic Basil Pesto)

So here is the secret.

Chop chop and chop , no mixer grinder please!

You get a very strong flavor when you chop all the ingredients instead grinding in mixer.Its delicious and healthy. I feel one of the best way to add greed in your kids meal. It works great with Sandwiches and pastas.

Pesto Genovese (Classic Basil Pesto)




Pesto Genovese (Classic Basil Pesto)
Prep time
Total time
Recipe type: Pesto
Cuisine: Italian
Serves: 3-4
  • 100 gms of Basil leaves
  • 3-4 Garlic cloves
  • ¼ cup pine nuts
  • ¼ cup grated parmesan cheese
  • 4-5 tablespoon olive oil
  1. All the main ingredients. Basil leaves,garlic and pine nuts
  2. Start chopping all the ingredients, I chopped mixture around 20 minutes.
  3. Once all the ingredients are grinded well, fill it into jar and cover with olive oil.

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  • Paridhi

    Ahh lovin it…I am gonna try it.You said it correctly no mixer grinder will keep the core taste…

    • ila (MyWayToCook)

      Manik I used this in Pizza…Amazing Amazing taste…Mind blowing trust me !

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