Greek Basil

Bush Basil



A nice 10cm pot of this lovely herb.

This is a very fine variety from Italy, not from Greece as you would think, but one apparently originating in Chile!

This strain forms a bush of small leaves, and with a delicious strong scent. This shape and scent make the plant suitable for growing in virtually any position:- kitchen or herb garden, beds, borders, path edging, window boxes and patios, not forgetting the greenhouse!

Keep cutting away, and it will keep growing for you.

Easily grown as an annual.

Height 45cm x Spread 45cm



This pesto is quite thick side, and is perfect for spreading on sandwiches or toast. 

  • 1 cup basil leaves
  • 1/3 cup grated or shredded pecorino romano or parmesan cheese
  • 1/3 cup olive oil
  • 5 garlic cloves
  • 1/4 cup pine nuts

Place all ingredients in a food processor and grind for 2 minutes or until smooth and creamy. Depending on the size of your food processor, you may need to stop every 30 seconds to scrape down the sides of the bowl to ensure the basil is getting properly incorporated. Serve immediately or refrigerate in an air-tight container for up to a week.

Tip: If you have lots of basil and end up making several doubles of this recipe, pesto freezes well. Divide evenly into ice cube trays, freeze, and then pop them out and store in a zip top freezer bag for convenient use. 


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