I know that generally Genovese basil is considered the gold standard for pesto, but if you’re making a marinara or other type of tomato sauce, is Genovese your best bet, or is Italian large leaf perhaps a better way to go?
I use Greek columnar basil.
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I grew Genovese and Large Leaf basil this year. To me the LL variety seemed more minty, whereas the Gen was a bit spicy. For marinara, I guess it’s a personal choice, but I think Gen would be better, but I prefer stuff with a bit of zing in it.
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I grew mammoth basil for first time this year very good will grow again