Grow fragrant, pesto-ready Genovese Basil with the convenience of multi-seed pellets. This Compact Genovese Improved basil has cupped, dark green leaves measuring 2 to 3 inches and the excellent flavor of a traditional pesto type. Multi-seed pellets make sowing easier for container and hydroponic production, with approximately 5 to 6 seeds per pellet. Four package sizes are available.

Pellet details: Conventional seed with conventional pelleting. This seed is not NOP-compliant. Pellets are approximately size 8.0 to 10.0, measuring 3.5 to 4.0 millimeters in diameter.

Germination Rate: 99%. Test Date: 10/26. JSS.

Culinary Uses

• Fresh pesto: Blend harvested basil leaves with olive oil, garlic, nuts, and cheese for a classic sauce.
• Tomato dishes: Add fresh leaves to tomato salads, sandwiches, and pasta for fragrant basil flavor.
• Finishing herb: Tear leaves over pizza or stir into sauces near the end of cooking to preserve their aroma.
• Harvested leaves only: Culinary suggestions refer to basil you grow and harvest, not the pelleted planting seeds.

Medicinal Uses

Basil has a history of traditional herbal use. This variety is offered as a culinary garden herb, not as a treatment for any medical condition. No medicinal benefit is claimed.

Growing Directions

• Multi-seed sowing: Sow one pellet per 2 1/2-inch container or growing-media cube for the production method described for this variety. Each pellet can produce a small cluster of seedlings.
• Moisture for pellets: Water thoroughly after sowing and keep the pellet and growing medium consistently moist during germination so the coating can break down. Avoid waterlogging.
• Warm growing conditions: Start in a warm, bright location. Move plants outdoors only after frost danger has passed and conditions have warmed.
• Light and drainage: Provide a sunny growing position and fertile, well-drained growing medium. Containers need drainage holes.
• Hydroponic growing: Suitable for hydroponic production; use the nutrient and watering program appropriate to your growing system.
• Ongoing care: Water regularly, feed according to your growing medium or system, and allow airflow around plants.
• Harvest: Pinch growing tips to encourage branching and remove flower buds when growing for leaf harvest. Leave enough foliage for continued growth.

Learn more about pelleted seeds.

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• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Order Genovese Basil Pelleted Seeds Today

Choose your package size and grow fresh Genovese basil for your kitchen with convenient multi-seed pellets.

Important Disclaimer

• Planting seeds: Pelleted seeds are for planting, not eating. Grow and harvest the leaves for culinary use.
• Multiple seeds per pellet: These are multi-seed pellets containing approximately 5 to 6 seeds each, not single-seed pellets.
• Conventional pelleting: This seed is not NOP-compliant and is not offered as certified organic.
• Variety Disclaimer: Growth, flavor, and harvest timing vary with climate, growing conditions, and care.
• Seed Storage: Store unused pellets in a cool, dry place away from heat and moisture. Handle gently to protect the coating.
• Planting Zones: Follow local frost dates and packet directions for your growing area.

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Recipe: Fresh Genovese Basil Pesto

Turn your harvested Genovese basil leaves into a fragrant sauce for pasta, sandwiches, or roasted vegetables. This recipe uses fresh leaves grown from the seeds, never the pelleted planting seeds. Makes approximately 1 cup. Preparation: 15 minutes. No cooking required.

Ingredients

• 2 cups packed fresh Genovese basil leaves, rinsed and dried
• 1/3 cup pine nuts or walnuts
• 2 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice, optional
• 1/4 teaspoon salt, plus more to taste
• Freshly ground black pepper, to taste

Directions

1. Remove tough stems from the basil. Rinse the leaves under running water and dry thoroughly.
2. Place the nuts and garlic in a food processor and pulse until finely chopped.
3. Add the basil and pulse in short bursts, scraping down the bowl as needed.
4. With the processor running briefly, slowly add the olive oil until the sauce reaches your preferred texture. Avoid prolonged blending.
5. Transfer to a bowl and stir in Parmesan, optional lemon juice, salt, and pepper. Taste and adjust the seasoning.
6. Toss with freshly cooked pasta, loosening with a little hot pasta water as needed, or spoon over vegetables and sandwiches.

Options and Storage

For a nut-free version, omit the nuts and adjust the oil to your preferred texture. Refrigerate promptly in a covered container at 40°F or below and use within 3 days, or freeze in small portions for later use. Do not store homemade pesto at room temperature. Contains milk and nuts when prepared as written.