Basil
Young Genovese leaves, picked at dawn before the sun wakes the oils.
Hand-picked daily
Small-batch pesto · Kathmandu × Liguria
Pounded,not blended.
Five honest ingredients, crushed in a granite mortar the way Genoa has done it for two hundred years, then jarred the same afternoon. No heat, no blades, no browning.
0ingredients, that's all
0preservatives, ever
0from leaf to jar
Why stone
Blades bruise.
Blades bruise.
Stone releases.
A blender spins at 20,000 rpm. The heat and the cutting tear basil apart, and it turns brown and bitter within days. A granite pestle crushes the leaves instead, so the oils come out and the colour stays.
- 🌡️No heat, everStone stays cool, so the basil keeps its sweet, clove-like aroma.
- 💚Greener for longerCrushed cells oxidise slowly. Our pesto stays vivid for three weeks in the fridge.
- 🥄A texture you can tasteTiny pieces of pine nut and cheese, not a smooth paste.
Blender, day 3Heat-bruised and dull
Stone, day 21Still bright green
Drag the handle to compare
The whole list
Five ingredients.
Five ingredients.
Nothing to hide.
Turn a supermarket jar around and count the ingredients. Then turn ours around. This is the whole list.
Pine nuts
Mediterranean pinoli, gently toasted so they taste buttery, not bitter.
Pisa, ItalyTwo cheeses
Parmigiano aged 24 months and a little sheep's-milk Pecorino.
Emilia & SardiniaOlive oil
Cold-pressed Taggiasca oil: mild, soft, and never peppery enough to overpower the basil.
Liguria, ItalyGarlic & salt
Mild Vessalico garlic and a pinch of sea salt, the crystals that help the stone grind.
Vessalico · Trapani
From leaf to jar
Made slowly,
Made slowly,
shipped fast.
Every jar goes through the same four steps. They take 48 hours, and none of them can be rushed.
1
Pick at dawn
Basil is cut before 7 a.m., while the leaves are cool and at their most aromatic.
05:30 – 07:002
Pound in granite
Garlic and salt first, then basil in small handfuls, crushed in circles, never chopped.
40 min per batch3
Jar the same day
Folded with cheese and oil, then sealed under a layer of olive oil to keep the air out.
Before sunset4
Chill & deliver
Cold-chain boxes reach your door in the Kathmandu Valley within 24 hours.
Next morning
The jars
Four flavours,
Four flavours,
one mortar.
The classic, plus three we couldn't stop making, including one with Himalayan timur that tingles like nothing from Genoa.
What to make tonight
One jar, four dinners.
The Pesto Club
Never open an empty fridge.
A fresh batch at your door on a schedule that suits you. Skip, pause or swap flavours any time.
Every month
Every 2 weeks save 10%
Taster
For two, on busy weeknights.
Rs. 1,200 / delivery
- 2 jars of your choice
- Free delivery in the valley
- Skip or pause anytime
Most loved
Household
For families who put pesto on everything.
Rs. 2,100 / delivery
- 4 jars, mix any flavours
- First pick of new batches
- A recipe card in every box
- Free delivery in the valley
Kitchen
For cafés and serious home cooks.
Rs. 4,800 / delivery
- 10 jars or 2 × 1 kg tubs
- Custom garlic & salt levels
- Priority same-day delivery
Kind words
Scraped clean,
Scraped clean,
every time.
Rated 4.9 out of 5 by more than 1,200 kitchens across the valley.
“It's the only pesto that's still green on day ten. My kids eat it with a spoon.”
Aarati S.Lalitpur · Household plan
“I grew up in Genoa. I did not expect to find real pesto in Kathmandu. This is real pesto.”
Marco R.Thamel · Chef
“Timur & Walnut on momo is a crime I commit twice a week. No regrets.”
Bibek T.Bhaktapur · Taster plan
Good questions
Before you
Before you
dip in.
Something else on your mind? Write to us. A real person answers, usually with basil on their hands.
How long does a jar keep?
Unopened, 21 days in the fridge. Once opened, smooth the top and cover it with a thin layer of olive oil, and it will stay green for about a week.
Can I freeze it?
Yes. Spoon it into an ice-cube tray, freeze, then keep the cubes in a bag for up to three months. One cube is enough for a plate of pasta.
Is it vegetarian?
Our Parmigiano is made with animal rennet, so the classic jars aren't strictly vegetarian. Wild Garlic uses a vegetarian hard cheese, and the Rosso can be made fully vegan on request.
Do you deliver outside the valley?
Fresh pesto needs the cold chain, so for now we deliver within the Kathmandu Valley only. Pokhara is next on the list.
Nut allergy?
Every flavour contains pine nuts or walnuts, and everything is pounded in the same mortars. We're sorry, but we can't make a nut-free jar safely.
First jar of every batch
Get the freshest jar in town.
Join the list and we'll tell you the moment a batch comes off the stone, plus Rs. 200 off your first order.