I'm new to cooking and I was planning to make a recipe I saw on TV with pasta. One ingredient is basil. The chef on the show advised always to use fresh herbs; he used a kind of vasiliko with large leaves
I think it's called holy basil.
I tried to find one those species but they only grow in spring time. During winter we have a different kind with smaller leaves, it's the second from left to right in the picture.
Does it make any difference? Should I use this one or skip it and use dry basil?
Penne with prosciutto and mozzarella:
300 gr. pence 10 cherry tomatoes 100 gr. fresh mozzarella 1 onion basil leaves 10 slices prosciutto olive oil Salt and pepper