Who doesn’t love pesto? It’s authentic, it’s made with natural ingredients and, above all, it’s delicious. But which type of basil is best for pesto?
Which Type of Basil Is Best for Pesto?
To understand which type of basil is best for pesto, we have to dig a little into the history of this delicious sauce.
Pesto’s full name is pesto alla Genovese, that is, “pesto made the Genovese way.”
With that background in mind, it’s easy to see why Italian food lovers make their pesto with Genovese basil that meets D.O.P. (Denominazione di Origine Protetta) standards, ensuring that the basil is grown in Genoa following traditional methods.
Needless to say, finding basil grown in Genoa can prove a little difficult. The next best thing is to use fresh Genovese basil grown locally where you live.
Growing Your Own Genovese Basil
The scientific name of Genovese basil is Ocimum basilicum. Some of its characteristics include oval, convex light-green leaves and a unique scent with no traces of mint.
If you are into growing your own plants, you can easily grow your own Genovese basil on your windowsill or in a small container.
Those growing their own basil must keep in mind that Italian pesto specialists recommend picking the leaves as soon as they reach a length of about 1.5 inches.
While Genovese basil is key to authentic pesto, you can also add it to salads, pizzas, meat, and other sauces. It’s truly a gift that keeps on giving!
There you go: now you are ready to make pesto the Italian way. Buon appetito!
Hungry for More Food Facts?
At Chef Gourmet, we know good food, and we love sharing that knowledge with you. If we have whetted your appetite for interesting food facts, here are some previous posts you may find interesting:
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