Ocimum basilicum

It is a tender low-growing herb that is grown as a perennial in warm, tropical climates. It is originally native to India and other tropical regions of Asia having been cultivated there for more than 5,000 years. It is prominently featured in varied cuisines throughout the world including Italian, Thai, Vietnamese and Laotian

So imagine my delight when I stopped by Namdhari's (chic, organic vegetable & fruit store) today on my way to work just on the off chance that they may have some interesting & fresh herbs and to my absolute delight, I found neatly stacked and fresh little bundles of Italian basil, parsley, rosemary, thyme, sage and oregano! I spent ten minutes just sniffing and admiring all the herbs, thus drawing dubious looks from the man at the counter. I left with 2 bundles of fresh Italian basil.

Pesto alla genovese in its classic basic form has Genoese basil, salt, garlic, extra virgin olive oil and Pecorino Sardo cheese. Many variants have been elaborated within the genoese cuisine by adding extra ingredients like pine nuts, walnuts and curd or ricotta cheese. Parmesan cheese or Pecorino Romano cheese can be used instead of the pecorino sardo cheese.

Ah joy!

Cross posted on World Café