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Sweet-Italian Basil
Basil – Sweet Italian: This is the classic Italian variety ‘Genovese,’ grown for its pungent flavor. Pesto is undoubtedly the favorite use, but basil is also great chopped into pasta salads, omelets, and added to grilled veggies. Please do not refrigerate, as the leaves will turn dark! Instead, strip the bottom leaves away and place the stems in a glass of water; store at room temperature, out of direct sunlight
Our Genovese Pesto
1 bunch of fresh basil leaves
1-2 cloves of garlic
3 tablespoons of pecorino cheese
1/2 Tsp of coarse salt
1-2 tablespoons of pine nuts
10-15 tablespoons of extra virgin olive oil.
Wash basil and let dry. put into a blender and blend with garlic, salt, and pine nuts. Add the cheese tablespoon by tablespoon and blend well. Add olive oil and let rest
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