Fresh Basil (Basilico)

Fresh sweet basil (Ocimum basilicum) is the most important herb in Italian cooking. Its role is precise: raw, added at the last moment to preserve the volatile aromatic compounds that cooking destroys.

Varieties at Italian Supermarkets

Basilico genovese DOP: The canonical pesto variety. Large cupped leaves with a sweet, slightly clove-like aroma. The DOP designation covers basil grown in the Ligurian coastal microclimate — measurably higher essential oil content than standard supermarket basil.

Standard supermarket basil: Slightly more astringent than DOP genovese. Adequate for pasta al pesto and pizza margherita garnishing.

Handling

Fresh basil bruises easily — tear rather than cut the leaves to preserve colour and flavour in pesto. Store at room temperature (not refrigerated), standing in a glass of water. Refrigeration below 10°C blackens the leaves within hours.

For pesto, use leaves only — stems add bitterness. 80g of usable leaves requires approximately 120–150g of a purchased bunch or pot, accounting for stem weight.

Cost Context

At Italian supermarkets (Q1 2025), fresh basil pots (20–30g usable leaf) retail at €0.30–0.50 each, or cut bunches (50g) at approximately €0.60 — yielding approximately €12.00/kg. The cost per pesto recipe (80g of leaves) is approximately €0.96.

This makes basil the second-largest cost contributor in pasta al pesto, after Parmigiano Reggiano. Use the Recipe Cost Calculator to see the full itemised breakdown.