A must-have for spaghetti!
Mid-season variety. The plant is semi-spreading, 35-40 cm high. The leaves are highly bubbly, bright green, up to 12 cm long, with a unique spicy aroma.
The mass of one plant is 80-100 g. Heat-, light- and moisture-loving. Prefers fertile, well-drained fertilized soils.
Variety value: high yield of green mass, high content of essential oil. It is used as a spice in cooking, fresh, dried, frozen.
Sweet basil. Bot. syn.: Ocimum americanum L.
"Potato baskets" with pesto sauce and basil.
Ingredients: 2-3 potatoes, 3-5 tablespoons olive oil, basil (3-5 large shoots with leaves).
Shortbread dough (or ready-made tartlets) 150-200 g. Butter 50 g. Cream 100 ml. Flour 2-3 tbsp. spoons. Onion 1 pc. Cream cheese 50 g. Salt, black pepper - to taste.
For the pesto: 3-5 large basil leaves. Olive oil - 5 tablespoons. Garlic - 1 clove. Parmesan cheese (grated) - 50 g. Pine nuts 1 teaspoon. Salt - to taste.
1. Fry onion and diced potatoes in olive oil for no more than 10-15 minutes.
2. Prepare the sauce. Melt the butter in a saucepan, add flour, mixing thoroughly so that there are no lumps. Add cream, salt and pepper. Boil until slightly thick. Finally add chopped basil leaves.
3. Make baskets from shortcrust pastry (or use ready-made ones).
4. Grease the inside of each basket with the prepared pesto sauce. Next, fill it with fried potatoes and onions. Add cream cheese (optional). Then pour the sauce again. Garnish with grated cheese.
5. Bake the baskets in the oven for no more than 40 minutes.
6. For the pesto sauce, in a blender, beat: basil, olive oil, garlic, grated cheese, salt. Then add pine nuts.
7. Serve the finished baskets with pesto sauce and basil leaves.