Genovese Basil is a prized choice for pesto and sauces, producing generous quantities of choice, incredibly aromatic, flavorful and extremely tender leaves. This basil originated in Italy and is considered to be the absolute best for pesto. In fact, it is so highly regarded that in Europe the classic Pesto alla Genovese can only be made with Genovese basil, which has been recognized as a protected variety.
Yields 7 - 8 cuttings per season and re-grows very quickly. When basil starts to flower, it will stop growing leaves – so pinch the flower heads off to encourage new leaf growth. Slightly smaller leaves than Sweet Basil, but much more flavor and aroma.
In Italy, a pot of basil is a sign of love; in France it is called herbe royale – the royal herb. The peak flavor experience is fresh from the garden and used soon after, though it retains its unique flavors and aromas well when made into pesto and frozen. Drying is a last resort, as it loses most of the aromatic oils.
Leaves stay small and sweet. Produces well with out getting to stalky. Makes the perfect pesto. Fairly cold hardy.
We have grown this basil for two seasons now and it is just wonderful. We harvest it once in the fall and freeze pesto cubes to last us the winter. There is nothing like fresh pesto in the middle of a Montana winter.