Which kind of basil should I use? 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
For this type of Italian recipe, you want a Mediteranian style basil, often called simply "basil" or "sweet basil".

Ones called holy basil or thai basil have a much more aggressive and extremely perfumed flavor which would be jarring in this dish.