Basil is one of the most cherished herbs in cooking, renowned for its vibrant, aromatic flavor that elevates any dish. Whether torn into a salad, blended into a classic pesto, or paired with mozzarella and ripe tomatoes, basil can transform the simplest ingredients into a culinary masterpiece. In Italy, varieties like the classic ‘Genovese’ basil are staples for making authentic pesto, while other varieties such as red basil, curly-leaved types, and Greek basil are also prized for their distinct flavors.
Large-leaved basils add an extra touch of elegance to Italian kitchens, with their bold, oversized leaves perfect for wrapping around fresh mozzarella and drizzling with olive oil, then pairing with crusty bread and wine. It’s simple, yet rich in flavor—true Italian soul food.
How to Make Traditional Pesto
While many store-bought pestos contain added ingredients like sun-dried tomatoes or arugula, authentic pesto relies on three core components: basil, cheese, and olive oil. You can also add pine nuts and garlic, though variations are possible depending on personal preference. For example, I’ve experimented with local hazelnuts and rapeseed oil for a unique twist.
The best pesto is made by hand using a pestle and mortar. This traditional method gives the pesto a slightly chunkier texture, avoiding the smooth, almost “creamy” consistency that can result from over-blending. Start by crushing garlic and nuts together, followed by the basil leaves. Then add grated cheese (Parmesan or Pecorino work best) and finish with olive oil, adding it slowly until you achieve the perfect consistency. Toasting the nuts beforehand will bring out their flavor—just let them cool before using.
Homemade pesto isn’t just delicious with pasta—it can also be used as a dressing for salads, a topping for pizza, or stirred through creamy beans like butter or lima beans. The possibilities are endless!
How to Grow Basil
To make enough pesto, you’ll need a good amount of basil. Growing your own is simple and rewarding. Basil is frost-tender, so it’s best to start seeds indoors early in the season. Begin by sowing a pinch of tiny basil seeds into pots filled with multipurpose potting soil. Cover the seeds with a light layer of compost, then wrap the pot with cling film or a clear plastic bag to maintain humidity. Place the pots on a warm windowsill to encourage germination.
Once seedlings emerge, remove the cover. After three to four weeks, carefully transplant the seedlings into their own pots. If handling small seedlings seems too delicate, you can let them grow a bit longer and then split the root ball into small clusters for transplanting into the ground or larger pots.
In regions with warmer climates, you can sow seeds directly into the ground once the soil has warmed, typically by late spring. For cooler climates, consider using a cold frame or greenhouse.
Tips for Growing Healthy Basil
Basil thrives in warm, sunny spots, so choose a sheltered location for your plants. Space them about 20 cm (8 inches) apart to allow for proper growth. In very hot climates, give your basil a bit of shade while it gets established by placing upturned pots over the seedlings for a few days.
If you’re growing basil in larger pots, feed them regularly with a general-purpose organic liquid fertilizer. Keep your basil plants well-watered, especially during hot, dry spells. When the plants reach around 20 cm (8 inches) tall, prune them by half. This may seem drastic, but it encourages branching and more leaf production. The pruned leaves will be your first harvest!
Basil will eventually begin to flower, but pinching off flower spikes will help prolong its life and keep the plant focused on producing fresh leaves. Alternatively, you can allow the flowers to bloom, which will attract beneficial insects like butterflies to your garden.
With several basil plants growing, you can regularly harvest leaves for pesto and other dishes, bringing the essence of Italian cuisine into your home.
By following these tips and caring for your basil plants, you’ll have a steady supply of fresh, flavorful basil—perfect for making pesto and adding to your favorite dishes year-round!