Genovese basil, 250 seeds

Ocimum basilicum

Hundreds of years ago Genovese villagers collectively selected this basil for the qualities they felt made the best pesto: large thick deep green leaves on sturdy plants. Yes, you can make pesto with a food processor. But why not spend a half hour on a breezy, summery day making it the old-fashioned way - with 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!