Basil, Genovese (Ocimum basilicum)
Pesto purists swear by Genovese basil, thanks to its tender, large glossy green leaves and fabulous flavor. Harvest by pinching off top clusters to delay flowering and encourage branching. Needs temperatures above 45°F degrees to grow. We puree basil with olive oil, freeze in ice cube trays, and add to winter sauces for a fresh summery kick.