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'Basil - Genovese Italian Classico'
Ocimum basilicum

Angelica

Season: Spring - Fall



Looking for a Specific Herb?
Search Our Herb Almanac Below:


 

Genovese Italian Classico basil is a popular variety of sweet basil with large, green leaves that are highly fragrant and flavorful. This herb is native to the Genoa region of Italy, and its leaves are often used in traditional Italian dishes like pesto, Caprese salad, and tomato sauce.

Genovese Italian Classico basil is a tender annual herb that requires warm temperatures and plenty of sunlight to thrive. It is easy to grow in containers or in the garden and can be harvested throughout the growing season. This herb has a strong aroma and flavor that make it a favorite among home cooks and professional chefs alike. Its versatility and delicious taste make it a must-have herb in any kitchen.



Line Spacer Herb Height
  Mature Height
  3 Feet
Line Spacer Herb Width
Mature Width
2 Feet
Line Spacer Herb Light
Light
Half Sun
Line Spacer Herb Water
Water
Moderate


Herb Uses

Uses
Genovese Italian Classico basil is a versatile herb that is used in a wide range of dishes. Its sweet, slightly peppery flavor and intense aroma make it a staple in Italian cuisine. It is commonly used to make pesto sauce, which is a blend of basil, pine nuts, garlic, olive oil, and Parmesan cheese.

This herb can also be used to flavor soups, stews, and marinades, or as a garnish for salads and pizzas. It pairs well with tomatoes, mozzarella cheese, and balsamic vinegar.

In addition to its culinary uses, Genovese Italian Classico basil is believed to have health benefits, including anti-inflammatory and antioxidant properties. It is also used in aromatherapy and as a natural insect repellent. Overall, this herb is a versatile and delicious addition to any kitchen.

Herb information provided by Wikipedia, which is released under the
Creative Commons Attribution-Share-Alike License 3.0




Herb Uses

RECIPES

Genovese Italian Classico Pesto

Ingredients:

• 2 cups fresh basil leaves, tightly packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts (you can also use walnuts if you prefer)
• 2-3 garlic cloves, peeled
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

Rinse the basil leaves thoroughly under cold water and gently pat them dry with a clean kitchen towel or paper towels.

In a food processor or blender, combine the basil leaves, garlic cloves, and pine nuts. Pulse until coarsely chopped.

With the food processor or blender running, slowly add the olive oil in a steady stream. Continue to blend until the mixture is well combined and smooth. If needed, pause to scrape down the sides of the bowl with a rubber spatula.

Add the grated Parmesan cheese and pulse again until the cheese is incorporated into the sauce.

Taste the pesto and season it with salt and freshly ground black pepper, adjusting the amounts to your preference.

Your Genovese pesto is now ready to use! Toss it with cooked pasta, spread it on bruschetta, or use it as a marinade for meats or vegetables. If not using immediately, store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.

Note: If the pesto is too thick, you can adjust the consistency by adding a little more olive oil or a small amount of pasta cooking water to thin it out.

Angelica

Season: Spring - Fall



Looking for a Specific Herb?
Search Our Herb Almanac Below:



Genovese Italian Classico basil is a popular variety of sweet basil with large, green leaves that are highly fragrant and flavorful. This herb is native to the Genoa region of Italy, and its leaves are often used in traditional Italian dishes like pesto, Caprese salad, and tomato sauce.

Genovese Italian Classico basil is a tender annual herb that requires warm temperatures and plenty of sunlight to thrive. It is easy to grow in containers or in the garden and can be harvested throughout the growing season. This herb has a strong aroma and flavor that make it a favorite among home cooks and professional chefs alike. Its versatility and delicious taste make it a must-have herb in any kitchen.



Herb Height
  Mature Height
  3 Feet
Line Spacer
Herb Width
Mature Width
2 Feet
Line Spacer
Herb Light
Light
Sun
Line Spacer
Herb Water
Water
Moderate


Uses
Genovese Italian Classico basil is a versatile herb that is used in a wide range of dishes. Its sweet, slightly peppery flavor and intense aroma make it a staple in Italian cuisine. It is commonly used to make pesto sauce, which is a blend of basil, pine nuts, garlic, olive oil, and Parmesan cheese.

This herb can also be used to flavor soups, stews, and marinades, or as a garnish for salads and pizzas. It pairs well with tomatoes, mozzarella cheese, and balsamic vinegar.

In addition to its culinary uses, Genovese Italian Classico basil is believed to have health benefits, including anti-inflammatory and antioxidant properties. It is also used in aromatherapy and as a natural insect repellent. Overall, this herb is a versatile and delicious addition to any kitchen.

Herb information provided by Wikipedia, which is released under the
Creative Commons Attribution-Share-Alike License 3.0




RECIPES

Genovese Italian Classico Pesto

Ingredients:

• 2 cups fresh basil leaves, tightly packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts (you can also use walnuts if you prefer)
• 2-3 garlic cloves, peeled
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

Rinse the basil leaves thoroughly under cold water and gently pat them dry with a clean kitchen towel or paper towels.

In a food processor or blender, combine the basil leaves, garlic cloves, and pine nuts. Pulse until coarsely chopped.

With the food processor or blender running, slowly add the olive oil in a steady stream. Continue to blend until the mixture is well combined and smooth. If needed, pause to scrape down the sides of the bowl with a rubber spatula.

Add the grated Parmesan cheese and pulse again until the cheese is incorporated into the sauce.

Taste the pesto and season it with salt and freshly ground black pepper, adjusting the amounts to your preference.

Your Genovese pesto is now ready to use! Toss it with cooked pasta, spread it on bruschetta, or use it as a marinade for meats or vegetables. If not using immediately, store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.

Note: If the pesto is too thick, you can adjust the consistency by adding a little more olive oil or a small amount of pasta cooking water to thin it out.