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I've never made pesto, but would love to. It would be nice to get an experts idea of the perfect basil to use. Hey, while I'm begging -- a recipe would be truly appreciated. (later -- I kept reading some of you older post and found the pesto recipe -- thanks!)
Now to go out and find my basil that is hidden with my tomato plants and see if they have gone to seed yet. Tomatoes have not produce (too much heat and wind this year), so I tend to ignore those hidden basil plants in that part of the garden.
May I ask, what do you do with the different varieties of basil? I grow lemon, but don't know what to do with it besides enjoy the smell. (Almost afraid to admit my ignorance.)
It's a variety a friend of mine brought back from Italy several years ago... I don't know the name, so I just refer to it as my favorite Italian basil from Italy. I'll try to collect seeds again this year, but if I don't manage it you can probably still find it, as I've given out a lot of seed of this variety over the past several years. It's probably an Italian Genovese variety.
I like various types of basil tossed into green salads, and I like lemon basil in marinades (try it with chicken -- add a little garlic and red wine vinegar, rub with olive oil before grilling). Thai basils are wonderful in stir fries. I grow them for their scents, too!