Badia Basil Leaves Whole, 24 oz

Whole dried basil leaves at restaurant scale — the sweet, anise-edged herb that defines Italian red sauce. Whole leaves hold their oils longer than crushed, so a 24 oz jar stays vibrant through months of marinara, pizza, and minestrone.

Common Uses

Marinara, pomodoro, vodka sauce, lasagna, pizza dough and finished pies, minestrone, pasta e fagioli, caprese-style dressings, tomato bisque, focaccia, and bread crumbs for chicken parmesan.

Cuisine Context

Basil is non-negotiable in Italian cooking — from Neapolitan pizza margherita to Genovese ragù to the herb crust on porchetta. Across the broader Mediterranean it shows up in Provençal pistou, Greek tomato salads, and Levantine herb blends. This format is built for pizzerias, trattorias, and serious home cooks who go through it weekly.

Pro Tip

Crumble whole leaves between your palms just before they hit the pan — the friction wakes up the volatile oils that a pre-crushed jar has already lost.

Ships from Doral, FL.