'Basil - Spicy Greek'
Ocimum basilicum

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Greek Basil is a popular variety in Europe because of its size, flavor, and tender stems. Great for any garden, but especially a small one, and ideal for containers. This plant is a real time saver because the leaves are tiny so you won’t need to slice or dice if the recipe calls for chopping. The stems stay tender, too, so it is easy to use pinches compared to most basil varieties whose stems can get woody fast. Because of its compact, round shape, it’s also used as a garden border or edging making it an ornamental herb plant.

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RECIPES

Fresh Pesto with Spicy Greek Basil and Pine Nuts

Ingredients:

* 3 plump garlic cloves
* 1/2 teaspoon salt
* 3 tablespoons pine nuts, toasted
* 4 cups spicy greek basil leaves, stems removed, leaves washed and dried
* 1 cup Pecorino Romano, freshly grated
* 2 tablespoons soft butter
* 1/2 cup extra virgin olive oil, add bit more if too dry

Directions:

Process the garlic, salt and pine nuts in food processor until chopped. Next, add the basil and olive oil and blend until smooth. When smooth, add the cheese and blend. Then add about 2 tablespoons softened or melted butter and process just to combine.

Pesto keeps very well in the freezer in small quantities. Whether you store in the refrigerator or freeze it, seal with a thin layer of olive oil on top and cover well to keep it from turning dark.