Pesto Genovese Simply the classic of Italian cuisine. Goes wonderfully with all kinds of pasta. It's traditionally made with a pestle and mortar, but this recipe is a faster version that uses the Personal Blender.
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10 MIN.



  • 1 clove of garlic
  • 30 g basil
  • 60 g Parmesan
  • 30 g roasted pine nuts
  • 100 ml olive oil
  • Salt and pepper


  1. Weigh and measure all the ingredients, prepare them and place them ready.
  2. Peel the garlic clove. Wash the basil, shake dry and pluck the leaves. Cut the Parmesan into pieces.
  3. Add the ingredients to the blender jar in the following order: Parmesan, pine nuts, basil, garlic, olive oil, generous pinches of salt and pepper. Close the lid, place the blender jar on the blender. Select the Pulse setting and turn the knob back and forth several times to blend the pesto until it achieves the desired consistency.
  4. Remove the lid once the blending is finished and place the pesto in a bowl. Season again if necessary.
  5. Serve with pasta.


Add the remaining pesto to a sealable container and cover the surface with a little oil. This allows it to keep refrigerated for at least a week.


Leftovers from meals are no problem! The FRESH & SAVE vacuum system guarantees optimal, long-lasting product quality. However, the leftovers should be completely cooled down before.

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