Genovese basil
Ocimum basilicum 'Genovese' · Herb
Top 10 pairings
Genovese is the classic large-leaved sweet Italian basil of Liguria — broad, cupped, glossy bright-green leaves with a pure clove-and-anise sweetness (rich in linalool and eugenol) and none of the harsh, minty or camphorous notes of coarser basils. It is the benchmark basil for pesto alla genovese, Caprese and tomato sauce.
Picking a good onedrag
Just cut, standing upLimp, blackened, slimy
Shop freshEveryday bestThe all-rounder: pesto, salads, finishing a sauce.
Leaf colourGreen, a few leaves cupping
The bunchSoft but still upright in the hand
Cut stemCut end drying, stem still stiff
Smell at the leafScent comes when a leaf is rubbed
These cues are Basil's, and hold across its varieties; where this one differs, its own page says so.
Keeping ittap a temperature
Skip the fridge. Below 12 °C the leaves brown, then blacken in a day or two.
95-100%
Humidity
Loose bag, not sealed
Airflow