Classic basil for pesto boasts excellent flavor and quality.
Hundreds of years ago, Genovese villagers selected this basil for making pesto. It features large, thick, deep green leaves on sturdy plants. Yes, you can make pesto with a food processor. But why not spend a half hour on some breezy, summery day making it the old-fashioned way with a mortar and pestle? (Ah, now you know where that word comes from!) No time for pesto tonight? Not to worry: this variety is also the ideal basil for stews, soups, and sautés. Buon appetito!
Direct sow after frost, or start indoors up to 1 month before last frost date. For young, tender basil plants, space 2″ apart; for bigger, heartier plants space 8-12″ apart. To have fresh basil the whole season, start in succession at one-month intervals. Pinch off tallest growth in order to keep basil from flowering; flavor becomes too strong once in bloom. Good for garden or container plantings.