Napolitano basil, which is widely grown around Naples, is similar in flavor to the better known Genovese basil, which is grown around Genoa, and is just as good in pesto. Its leaves are the biggest of any basil – one will just about cover a sandwich! Here’s a great recipe for basil vinegar: in a jar, steep one cup of slightly crushed basil leaves in two cups of white wine vinegar for 1-2 weeks. Strain and pour into a bottle. Use in salad dressing, or drizzle some on hot green beans or other vegetable.