Basil, Dark Opal

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TYPE: Tender Annual

SUN: Full Sun

HEIGHT: 18 inches

GROWING IT: Moist well¬drained soil. Protect from wind and cold. Space 12 to 18 inches apart. Can be planted in containers.


HARVEST: Pick leaves throughout the summer. For drying and freezing pick before plant goes to bloom.

CULINARY: Extensively used in Italian dishes, especially pesto, sauces, fresh tomato salad, and pizza topping. Also used in soups, some meat dishes, vegetables, and makes a good basil vinegar.





• ½ c. sun¬dried tomatoes, drained and chopped

• 3 c. fresh dark opal basil

• 3 garlic cloves, finely chopped

• ½ c. fresh Romano cheese, grated

• ½ c. pine nuts

• ½ c. olive oil

• ½ tsp. salt

• Black pepper to taste.

• Favorite pasta cooked according to directions.


In blender or food processor, blend tomatoes, basil and garlic; add cheese, pine nuts and ¼ c. oil. Add the remaining ¼ c. oil, salt, and pepper. Pour over pasta

Makes about 1 ½ cups. Remaining pest can be stored in air¬tight jars for up to 3 days or freeze for up to 6 months.