Classic basil boasting 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. TRUE, 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‰ÛÓwith 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 sautes. Buon appetito!