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I’ve grown other basil before, but this Genovese variety is noticeably more aromatic and lush in the garden—it took off quickly in the warm sun. The leaves are perfect for a fresh batch of pesto, and it’s been incredibly low-maintenance for a first-time grower like me.

The aroma when these basil leaves hit warm oil is incredible—so fragrant and true to the Genovese variety. I've been making pesto every week and it’s become the star of my garden.

Planted these in early June and they took off as soon as the warm weather settled in. The leaves are already fragrant enough for pesto, and picking them for dinner has been ridiculously easy.