Basil Sweet Italiano Classico
Botanical Name: Ocimum basilicum
Popular herb and an essential choice for any kitchen garden. With a mild aniseed flavour it can be used in all manner of dishes. Great in traditional Italian dishes, classic with tomatoes. To make fresh pesto, blend with pine nuts, garlic, olive oil and parmesan.
How To Grow
Sow thinly and cover lightly with fine soil. Firm gently and keep moist. Sow direct into sowing position or in pots. Likes rich, well drained soil and a warm, sheltered position.
Thin to 15cm (6in) apart when larger. Pick leaves as required.
When To Plant
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Fresh Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic and cheese and pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor.
- Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.