Basil Sweet Italiano Classico

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.

CAN BE USED IN:

SALAD – GARNISH – PASTA – PIZZA

SOWING DIRECTIONS

When
Early Spring to late Summer, all year round in warm areas.
Where
Direct into sowing position or in pots. Likes rich, welldrained soil and a warm, sheltered position.
How Sow
Sow thinly and cover lightly with fine soil. Firm gently and keep moist. Care When large enough, thin to 15cm (6in) apart.
Care
All year round. Pick leaves as required.
Harvest
0 -20 weeks from sowing
Sow:
-Spring
-Summer
Harvest:
0 -20 weeks from sowing
Soil type:
-compost
-well drained

Availability: In stock

$4.35

Fresh Basil Pesto

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add a pinch of salt and freshly ground black pepper to taste.

  4. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.