This year I grew a pot of this basil to make some late-season pesto. If you're not familiar with this variety, it is an attractive plant, with smallish, variegated leaves: light green mottled with dark green and white around the edges. It grows upright in columns. As a culinary herb, its main claim to fame is that it does not flower and so does not go downhill as most varieties of basil do once the flower stalks come out.
We had an early freeze last week in central PA, and I harvested the leaves just in time. Based on some glowing reports on the Internet (plus the fact that it has "pesto" in its name), I had high hopes for the sauce I intended to make with it. I have to say, however, that I'm somewhat disappointed. To my tastebuds, pesto made with pesto perpetuo basil is bland and tastes "off" compared to pesto made with Genovese basil.
Has anyone else been more satisfied than I with this variety of basil or found a better use for it?