pesto

I've got (or had) an aphid infestation of the basil plants on my kitchen windowsill. This afternoon I decided a cull was the way to go and pruned one plant, left the latest seedlings and harvested the entirety of the other pots. I've got some Sweet Genovese and that is very easy to harvest as the leaves are large. Sweet Genovese being the most commonly sold Basil:

I also purchased a gourmet Basil blend mix of different Basils from Kings Seeds this year. Interesting results and a cheap way of being a little adventurous. But this one below is frankly a pain for making pesto (or anything else really):

It is called Basil Fino Verde and while it is pungent and lovely in that sense, it is so fine and thus takes ages to even roughly separate the leaves from the stems. I won't be reordering it. As I continue sowing batches of the gourmet Basil blend this year, I think I'll cull basil Fino Verde once I recognise it.