Strong producers of dark green, glossy leaves with a sweet anise scent ideal for the garden or container. The quintessential basil for pesto! Keep moisture off the leaves once harvested to avoid blackening leaves. 68 days to maturity.
In the kitchen
In a food processor, blitz together basil, garlic, pine nuts (sunflower seeds work nicely too) and parmesan cheese. Slowly drizzle in olive oil until the pesto reaches a consistency you like. Season with salt and pepper and enjoy on pasta, crackers, fish, in salad dressings etc. So many great uses for pesto! It also freezes well.
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