Ocimum basilicum (36 days) Vigorous, tall-growing, large-leaved basil is a must in any pesto. Can grow up to 2' tall with leaves 1-2" wide. During the summer when we have a surplus of basil we will make our pesto, freeze it in ice cube trays and then remove them to store in a freezer container. This is a perfect way to get pesto even during the dreariest days of winter.