A marvelous component of Italian cooking is pesto. Most good cooks agree that basil is a must-have herb ― it’s wonderful in marinades, salads, and soups, and the key ingredient in pesto. The pot pictured here combines several types ― ‘Sweet’ and ‘Profuma di Genova’ in back (these mild-tasting green basils make the best pesto), ‘Red Rubin’ (a spicier, more pungent basil that’s striking in salads and vinegar), and ‘Windowbox’ (a flavorful, compact, 6- to 9-inch-tall basil; good on fish or for sprinkling into sauces or salads). [Read this article]
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