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Basil Genovese

Ocimum basilicum


Standard Genovese type for containers.

Similar flavor, appearance, and leaf size as Genovese with more compact and uniform plants


Basil lovers unanimously recommend Genovese as the best variety for pesto! 

Plants are strong producers of dark green, glossy leaves with a characteristic spoon shape, exceptionally tender texture and distinctive sweet flavor excellent in sauces and cooking. 10-12" plants




Plant life cycle: annual

Site : full sun

Days to maturity : 74 days

Sow: 1/4 " deep

Plant spacing : 4-8"apart

Row spacing : 18 "

Approx seeds per pkt : 1/32 oz( ~ 200 seeds )


How to grow :


Basil (Ociumum spp.) is a tender annual that prefers warm weather and rich soil. It is a popular culinary herb, cut flower, and can be used as a medicinal herb to calm the stomach.


Soil Nutrients and Requirements
Basil needs well drained but moist soil that is highly fertile. It is not drought tolerant, so even moisture levels are important for healthy growth.



When to Sow

Start transplants indoors 6 weeks prior to planting out, or direct seed mid-spring through late summer. Basil is very sensitive to cold; use row cover to extend the season. Pinch buds to encourage branching and leaf production.



Harvest can begin once plants have become established, by pinching or cutting branches but leaving the plant to continue to produce leaves. A harvest of the full plant should be completed just before the plant starts to flower (flavor is significantly impacted once flowering occurs). Cut the entire plant 4-6" above the ground to promote a second growth.

Store unwashed at room temperature to avoid browning. Do not store below 50°F.


Italian Basil GENOVESE NonGmo Organic

  • What is pesto, and how do I make it?

    Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps:

    • Pulse the nuts, lemon juice, and garlic in the food processor until they’re finely chopped.
    • Add the basil and pulse again.
    • Next, drizzle in the olive oil with the food processor blade still running.
    • Finally, add grated Parmesan cheese and process briefly until combined. For vegan pesto, simply skip the cheese.

    That’s it! It’s really simple to make, and it’s easy to vary according to the season or your mood. It will keep for a few days in an airtight container in the fridge, though its surface may start turning brown. As a result, it’s best to cover your pesto with a thin layer of plastic wrap or an extra drizzle of oil before sealing your container. This will keep it fresh and green!


    Basic Basil Pesto:

    • ½ cup toasted pine nuts
    • 2 tablespoons fresh lemon juice
    • 1 small garlic clove
    • ¼ teaspoon sea salt
    • freshly ground black pepper
    • 2 cups basil leaves
    • ¼ cup extra-virgin olive oil, plus more for a smoother pesto
    • ¼ cup freshly grated Parmesan cheese, optional
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