This cultivar IMO is the best for making huge batches of pesto and freezing. It doesn't loose it's fresh green color ( I never blanch, too much work) or fresh zingy lemony taste. Trader Joe's sells a lemon pasta, and pesto made from this over that, with some saute'd shrimp is one of my go-to fast but delicious meals I serve when friends drop by. It tastes like summer in March, when you reallllllly need it here in the Northeast.
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