17 Best Basil Varieties For Making Pesto
The right basil variety can help you make the pesto of your dreams! Not all varieties are the same, and some have better flavor than others. Try one of these 17 types, as recommended by pesto lover Jerad Bryant.
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Varieties can make or break a dish! There are many variations of our favorite herbs, and basil is one example. Which kind you choose will influence the taste and aroma of your meals; some are perfect for pesto, while others are better for tea, sautés, and marinades.
Some plants are tall and towering, while others are short and stocky. You’ll find purple, green, and yellow-leaved types, as well as sweet or savory ones with various flavors and aromas. Whether you have containers, raised beds, or planters, there is a basil that’s right for you and your garden.
Without further ado, here are the 17 best basil varieties for making pesto. Grab your mortar and pestle, pick some leaves, and get ready to make a delicious, savory, and herbal pesto with ingredients from your yard!
‘Cardinal’
‘Cardinal’ basil wows onlookers with its ornamental flowers. Both delicious and gorgeous, this variety is perfect for borders, beds, and containers where wildflowers and blooming perennials grow. Its red flower clusters contrast elegantly with the bright green foliage beneath them.
‘Cardinal’ is a type of Thai basil—it has hearty, licorice-like flavors that make a unique pesto. Try a variation of the herbal paste like a Thai peanut pesto, using peanuts instead of pine nuts.
‘Dwarf Greek’
Dwarf basil is excellent in small spaces. It fits into nooks, crannies, and crevices with ease. ‘Dwarf Greek’ is a small variation of the ‘Greek’ variety, with lush green leaves and short stems.
Use ‘Dwarf Greek’ like a typical basil, cutting its tips to keep it bushy and compact. The leaves make a traditional pesto with bright green colors and an herbal taste. You may also use this type on pizza, pasta, and salads for a punchy kick of flavor.
‘Everleaf Emerald Towers’
‘Everleaf Emerald Towers’ is a clunky name for a stunning specimen. This cultivar reaches epic proportions of three feet tall, which is a foot taller than most others. It’ll form a towering column of edible leaves, and it’s slow to flower in summer. It also happens to be one of the best basil varieties for making pesto!
Though tall, ‘Everleaf Emerald Towers’ handles containers and planters exceptionally well. Simply give it regular water, full sun, and free-draining soil, and it’ll reward you with bushels of edible foliage!
‘Fino Verde Little-Leaved’
If you need a small, compact type instead of a towering one, ‘Fino Verde Little-Leaved’ is the cultivar for you and your garden. It forms a round mound dense with fragrant, tiny leaves.
The small size proves beneficial in the kitchen—you won’t have to chop giant basil leaves! Simply snip the tips of the stems and throw the tiny leaves in your food.
‘Genovese’
‘Genovese’ is your classic Greek basil with all the best attributes for pesto. It’s a longtime favorite of American gardeners, as it’s slow to flower and quick to mature. Enjoy its one to two-inch wide leaves in pesto, or use them in Italian dishes that call for basil.
Like most other types, ‘Genovese’ reaches two feet tall with a similar width. It’ll grow well in small or large spaces. If you have plenty of room, consider planting a row of seedlings for a constant supply of fresh leaves in summer.
‘Italian Large Leaf’
‘Italian Large Leaf’ is similar to ‘Genovese.’ It reaches the same height of two feet, and its leaves are one to two inches wide. They pack a punch of flavor, working well in fresh dishes. Like ‘Genovese,’ ‘Italian Large Leaf’ makes a pungent, powerful, and tasty pesto.
Basil is like cilantro. It doesn’t cook well, as heat can leach out its flavors and blacken the leaves. You may lightly char the leaves, like for five minutes on a pizza in the oven, but it’s best not to cook them. Alternatively, try using pesto as a pasta sauce. Toss the noodles in it while they’re warm, and they’ll lightly heat the sauce.
‘Lemon’
‘Lemon’ basil is special for its citrus-like flavor and fragrance. Its leaves are more yellow than other kinds, and they have a lemony taste. They’re one of the best basil varieties for making citrusy pestos for lemon lovers who want an acidic kick in their sauce.
‘Lemon’ basil also works well in salads and charcuterie boards. Pair it with aged cheeses like cheddar, parmesan, and gouda. Or, make a salad dressing with it! Steep the leaves in vinegar, then blend the vinegar with olive oil, sugar, and salt to make a homemade lemon-basil dressing.
‘Lesbos’
‘Lesbos’ also goes by the name ‘Greek Column.’ It’s a spectacular basil like ‘Everleaf Emerald-Towers,’ reaching three feet tall with a narrow, columnar structure. Plant multiple seedlings in large containers, or pair a ‘Lesbos’ plant with each of your tomato plants.
To keep your herbs looking their best, harvest their leaf tips consistently throughout the growing season. Pinch them off, and watch as two new shoots replace the one you pinched off. With consistent pinching, your plant will continue producing foliage instead of flowers.
‘Lettuce Leaf’
‘Lettuce Leaf’ is one of the best basils for pesto lovers! This cultivar forms large, netted leaves full of flavor. They’re not as savory as other types, and they’re sweeter in flavor. The lush leaves replace lettuce in salads, wraps, and sandwiches.
If you like pesto but prefer a mild, non-pungent taste, try ‘Lettuce Leaf’ as the herbal base. It’ll provide the basil flavor you love without growing too overpowering.
‘Lime’
Like ‘Lemon’ basil, ‘Lime’ packs a citrusy punch! This cultivar has more hints of lime than lemon. Use it in lieu of cilantro in guacamole, or make a lime-flavored pesto with it.
‘Lime’ also works well in marinades and salad dressings. Steep the leaves in vinegar, then blend the vinegar with your chosen ingredients for a homemade mixture.
‘Marseillaise Dwarf’
Though most varieties reach two feet tall, ‘Marseillaise Dwarf’ stays short and compact. It’s ideal for small spaces, containers, and patio gardens. Mature specimens stay under a foot tall and take well to regular pruning and shaping.
A French variety, ‘Marseillaise Dwarf’ has a well-balanced taste that’s superb in pesto, marinades, and dressings. Blend the leaves with your other ingredients, or muddle them with a mortar and pestle.
‘Napolitano Mammoth-Leaved’
This variety has lush, netted leaves similar to ‘Lettuce Leaf’ basil. They’re gigantic! You’ll only need a handful for pesto. A single plant will produce sufficient foliage for dozens of pesto-making sessions for the duration of the growing season.
Large leaves are essential for Caprese salad. It’s an Italian dish that features mozzarella, basil, and tomato. Simply layer tomato slices with a single basil leaf and a sliver of mozzarella, then eat the stack in one bite for an explosion of complementary flavors.
‘Osmin’
Basil isn’t only green, as some cultivars have purple foliage! ‘Osmin’ is one such type that lends a lovely purple color to your dishes. Use it when making pesto to create a dark purple sauce. It’ll stand out against white pasta noodles and similar neutral-colored food bases.
‘Osmin’ is a sweet type of basil that works well in Italian dishes like soups, pastas, and pizzas. It’s both decorative and flavorful, working well in fancy dishes or as a tasty backbone for sauces and dressings.
‘Purple Petra’
Like ‘Osmin,’ ‘Purple Petra’ is a dark-purple-colored variety of sweet basil. It has charming flowers with pink, white, and lavender-colored petals. It’s versatile, beautiful, and slightly pungent.
Unlike other sweet basil varieties, ‘Purple Petra’ is mild and sweet. Steep the foliage in vinegar to create a pink, basil-flavored mixture that’ll last longer than the fresh leaves. Store it in the refrigerator and it’ll keep for many weeks.
‘Purple Ruffles’
This purple variety is the most unique! ‘Purple Ruffles’ sprouts frilly, wrinkly foliage with deep maroon-purple hues. It’s more ornamental than the previous two varieties, working well in flower borders, pollinator gardens, and raised beds.
If the plant flowers, do not fret! You can use the flowers in your meals like you do the leaves. Chop them in salads, steep them in white vinegar, or layer them on pizzas and pasta for extra color and flavor.
‘Spicy Globe’
If you love the powerful kick that basil can have, you’ll want a pungent variety that’s full of spiciness. ‘Spicy Globe’ is the cultivar for spicy lovers. It’s compact, powerful, and easy to grow. The plants form small, rounded tufts a foot tall and wide with squat stems and tiny leaves.
‘Spicy Globe’ tucks in nicely among tall crops. Grow it next to your tomatoes, peppers, or eggplants. The fragrant foliage may help prevent pests in the garden!
‘Sweet Broadleaf’
‘Sweet Broadleaf’ is a neat variety that’s halfway between a dwarf and a large cultivar. It reaches about 18 inches tall with a similar width, and it sprouts sweet-type leaves like other Italian varieties.
Pair ‘Sweet Broadleaf’ with purple basil for a lovely contrast of color and texture. It’ll fare well in formal gardens, containers, and small or large planters.
