Basil · common
Genovese
The basil. Big, fragrant leaves with that unmistakable sweet, peppery aroma that transports you to Italy the moment you brush past the plant. The one for pesto, for Caprese, for tearing over everything in August.
in the kitchen
Classic pesto
Blitz basil leaves with garlic, pine nuts, parmesan, and olive oil. Don't over-process — a bit of texture is good. The only rule is to use it generously.
Caprese salad
Thick slices of tomato, torn mozzarella, whole basil leaves, olive oil, and nothing else. When the basil is this fresh and the tomatoes are this good, restraint is the whole point.
where to find the seeds
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more basil to grow