Variety
Genovese
The definitive Italian basil — large leaves, exceptional pesto flavour, the benchmark variety
Genovese is the standard bearer of all basil varieties — the large-leaved Italian type used in authentic Pesto alla Genovese (DOP in Liguria) and the benchmark against which all other sweet basil varieties are measured. The large, cupped leaves have an intensely aromatic, clove-floral flavour that is the quintessential basil character. The most widely grown and most kitchen-focused of all basil types.
Flavour
Intensely aromatic with a classic basil character — clove-floral, slightly anise, and deeply green. The large leaves have a balanced sweetness and spice that's the benchmark for the flavour profile. The aroma is intoxicating when leaves are torn or bruised. Flavour is best expressed raw or barely warm — heat destroys the volatile oils that carry the character.
In the kitchen
The definitive pesto basil. Also outstanding torn over a Margherita pizza just from a wood-fired oven, scattered over grilled tomatoes with burrata and olive oil, or added to any preparation where fresh basil is used as a finishing herb. A fresh pistou (French pesto) with Genovese basil is one of the finest accompaniments to grilled vegetables.
Growing
Sow in April–May at 18–22°C. Grow in the warmest, most sheltered spot in full sun. Pinch out growing tips regularly to maintain bushy growth and delay flowering. The large leaves are more susceptible to basil downy mildew than smaller varieties — ensure good air circulation and avoid wetting the foliage. Harvest whole stems from the base.