Genovese Basil

Meet Genovese Basil

Genovese basil is a sweet, aromatic herb with broad green leaves and a peppery flavor with hints of clove and anise. Its concentrated scent and essential oils make it a staple in pesto, tomato sauces, and fresh salads. The leaves are tender yet sturdy, perfect for both raw and cooked dishes. It’s also easy to grow—thriving in a sunny kitchen windowsill, on a porch or patio, or directly in the garden.

Common Uses & Benefits

Genovese basil offers a range of non-culinary benefits that extend its value beyond the kitchen. 

• Its aromatic oils are traditionally used in herbal infusions and salves for their calming and antimicrobial properties, supporting natural remedies for stress and minor skin irritations.¹ 

• When allowed to flower, the plant attracts pollinators like bees and butterflies, enriching garden biodiversity and supporting nearby crops². 

• Genovese basil also serves as a companion plant, known to enhance the growth of tomatoes and peppers while helping deter pests such as aphids and mosquitoes.²

How to Grow Basil: A Step-by-Step-Guide

Follow these pointers for a bountiful basil harvest:

• Climate & Soil: Basil thrives in full sun. Choose a location that receives at least 6-8 hours of sunlight daily. Use well-draining, nutrient-rich soil. Mix in some compost to boost fertility.

• Container Option: If space is tight, basil does well in containers or grow bags, or on your kitchen windowsill.

• Starting from Seed: Sow basil seeds indoors 4-6 weeks before the last frost. Sprinkle seeds lightly on moist soil, cover with a thin layer of dirt. Basil seeds germinate best in warm soil, with the ideal temperature range between 70° to 75°F (21° to 24°C).

• Transplanting: Once seedlings have two sets of true leaves and outdoor temperatures are consistently about 50˚F, transplant them outdoors, spacing them 10-12 inches apart.

• Watering: Basil prefers consistently moist soil—water at the base of the plant to avoid wet foliage. Aim for about 1 inch of water per week, more during particularly dry spells.

• Pruning: Regularly pinch the tops to encourage bushier growth and to delay flowering, which can diminish flavor.

• Fertilizing: A light feeding of balanced fertilizer every few weeks can boost growth.

Genovese Basil & Sustainability

Genovese basil offers several sustainable benefits when grown and used mindfully. 

• As a fast-growing annual, it thrives in small spaces like windowsills, patios, and garden beds, requiring minimal inputs such as sunlight, water, and occasional pruning³. 

• Its role as a companion plant helps deter pests like aphids and mosquitoes, reducing the need for chemical pesticides². 

• Harvesting basil regularly for homemade teas, salves, or infusions can replace store-bought products, cutting down on packaging waste and synthetic ingredients⁴. 

• Letting it go to seed enables seed saving, promoting self-sufficiency and closing the loop in a regenerative gardening cycle⁵.

Harvesting & Drying

Begin harvesting once the basil plant reaches at least 6 inches in height and has several sets of true leaves. Use clean scissors or pinch with your fingers to snip leaves or stems about ¼ inch above a leaf node—the junction where leaf pairs meet the stem. Always harvest from the top to encourage bushier growth and leave at least one-third of the plant intact to support regrowth. Remove flower buds as soon as they appear to delay bolting and extend the harvest window.

For drying, a dehydrator is our preferred method. Strip leaves from the stems and, using a sharp knife, slice each leaf lengthwise to remove the central vein. Arrange the halves in a single layer on the dehydrator tray and dry at 90°F (or the lowest setting) until the leaves are fully dry and brittle. Store in an airtight container in a cool, dry place for up to six months. Adding desiccant packets can help maintain crispness.

To store fresh-cut basil, place the leaves in a bowl covered with a damp paper towel and keep it on a kitchen counter for up to 24 hours. Alternatively, stand harvested stems in a glass of water on a counter or windowsill. Avoid refrigeration, which can cause the leaves to darken and lose flavor. 

Spice Blend: Condimento Italiano

Condimento Italiano, also known as Italian Seasoning, is a versatile herb blend that brings the essence of Italy to any dish. This recipe was inspired by the herbs we love growing in our garden, and it’s easily adaptable—feel free to add or omit ingredients based on your taste and what’s in season. Sprinkle it over eggs, roasted vegetables, pasta, grilled meats, seafood, or freshly baked focaccia. For a quick vinaigrette, mix one tablespoon of Condimento Italiano with oil and vinegar and blend until smooth.

Ingredients

2 tbsp dried Genovese basil

1 tbsp dried parsley

1 tbsp dried rosemary

1 tbsp dried oregano

1 tbsp dried marjoram

1 tbsp dried thyme

1 tsp crushed red pepper flakes

1 tsp dried garlic flakes or garlic powder

Instructions

If using home-dried herbs, coarsely grind each one using a mortar and pestle, herb grinder, or by hand. Combine all ingredients in a bowl and stir until evenly blended—each pinch should deliver a fragrant burst of flavor. Transfer to an airtight container and store in a cool, dark place. When you’re ready to use your Condimento Italiano, crush the herbs between your fingers to reawaken their essential oils, unlocking a burst of aroma and taste that’s often dormant in dried form. For best flavor, use within six months.

Using Store Bought Herbs to Make Spice Blends 

If you don’t have space to grow herbs—or simply prefer to skip the work of growing, harvesting, and drying your own—you can still enjoy making flavorful spice blends at home. Most store-bought herbs come pre-ground, so all you need to do is measure and mix. We often use affordable bulk brands like Sadaf, La Fiesta, and Spice Supreme, which are widely available in grocery stores. For about the same cost as a single container of a premium blend, you can create several jars of your own custom mixes tailored to your taste.

Recipe: Pesto

Genovese basil is the classic choice for traditional pesto, prized for its sweet, aromatic flavor and tender leaves. While countless pesto recipes exist, we see them as starting points—meant to be adapted to your own taste and what’s on hand. This is the variation we’ve developed and love. Try it tossed with pasta, spooned over grilled chicken or salmon, folded into scrambled eggs, or drizzled on roasted vegetables. It’s also delicious blended with Greek yogurt or cream cheese for crackers, served as a dip with crudités, or spread on a caprese sandwich for a fresh, herbaceous kick.

Ingredients

3/4 cup pine nuts or walnuts

4 ounces of freshly grated Parmesan cheese

4 fresh garlic cloves (more or less depending on personal taste)

6 cups fresh basil leaves

3/4 cup extra virgin olive-oil

1 tsp pink Himalayan salt

Instructions

Blend all ingredients together in a food processor to desired consistency—anywhere from creamy to chunky. 

Yield approximately 1 quart.

To store: Use fresh or fill ice cube trays with pesto, freeze, then defrost a few cubes at a time when ready to use.

Recipe: Garden Caprese Crostini

The classic Caprese salad tastes as fresh as a summer day, with just a handful of ingredients delivering bold, sun-kissed flavor. To showcase the red, yellow, and black cherry tomatoes from our garden, we transformed the traditional Caprese into a vibrant appetizer—each mozzarella-stuffed tomato placed on a slice of garlic-rubbed toasted baguette. 

Ingredients

10 cherry tomatoes, halved, seeds removed

20 fresh mozzarella pearls

20 fresh basil leaves

20 ½ inch thick baguette slices

2 fresh garlic cloves, sliced in half

Salt and pepper to taste

Balsamic vinegar (or substitute extra virgin olive oil)

Instructions

Toast baguette slices in the oven until golden and crisp.

While warm, rub the cut side of a garlic clove over each slice to infuse flavor.

Layer with a fresh basil leaf, then top with a tomato half stuffed with a mozzarella pearl.

Season with salt and pepper and finish with a drizzle of balsamic vinegar.

Makes 20 appetizer bites.

Sources

^{1 1} Web Food Culture – Basilico Genovese: https://webfoodculture.com/basilico-genovese-storia-informazioni-curiosita/

² The Old Farmer’s Almanac – Basil Varieties for the Garden: https://www.almanac.com/basil-varieties-garden 

³ Gardening Know How – Genovese Basil Growing Guide: https://www.gardeningknowhow.com/edible/herbs/basil/genovese-basil-growing.htm 

⁴ https://dianamariehome.com/how-to-make-the-best-basil-iced-tea-infusion-recipe/ https://thenerdyfarmwife.com/basil-salve-recipes/ https://https://www.chagrinvalleysoapandsalve.com/collections/organic-basil?_pos=1&_psq=basil&_ss=e&_v=1.0 

⁵ https://www.gardenary.com/blog/how-to-save-basil-seeds-from-your-organic-herb-garden

This blog post has been lovingly created by Sustainable Renton volunteers Max and Joni.

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