Basil is a popular herb that can be bought from most either in dried form, or as a fresh plant. Known for its versatility, the herb can be , as a garnish on a whole host of dishes, or to make pesto - a beloved sauce frequently served with pasta or as a

While supermarket basil plants may seem somewhat small and puny, you can turn yours into a large, bustling plant bursting with life and flavour using a expert's simple tips - and they won't cost you a penny.

The expert, known on as @gardenholic0, explained that while you may be tempted to water the soil, you should make sure never to do this - and to only water the saucer. The saucer should always be kept full, and you should opt for an extra-large saucer or bowl, as the plant will then be able to drink what it needs.

When it comes to harvesting the leaves, you should never pluck them off, and instead should trim the stem just above the leaf. Timing also matters, and you should wait a month or so before trimming, they added.

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Remembering to trim off any flowers immediately will also contribute to your basil plant’s health - and regular trimming once the plant is big will keep it “bushy”.

But what about the pot? Repotting to a bigger container will mean bigger basil, and you simply need to use normal potting soil. “You can split supermarket plants into multiple pots if you want," the gardener told followers.

Basil loves warmth and sunshine, the Royal Horticultural Society explains, so they will thrive in greenhouses or kitchen windowsills. It isn’t a hardy plant, so if you want to grow it outside, it will need a sheltered, warm, and sunny spot. “Basil makes an attractive addition to herb gardens and veg plots, and even flower borders and pot displays, especially the more decorative varieties,” the experts say.

Making pesto from basil is much simpler than many of us realise. Chef Tieghan Gerard revealed her pesto recipe to her 852,000 TikTok followers, to whom she is known as @halfbakedharvest.

Begin by crushing up some garlic cloves and toasting them lightly on a small skillet. Then, add them to a food processor with “tons of fresh basil”, lots of parmesan cheese, and toasted nuts. Gerard said that she uses pine nuts, pistachios, or walnuts, but that you can also use pumpkin seeds if you’d prefer.

After this, add in the olive oil and blend it all together. “My secret is [adding] a jalapeno which makes it just a little bit spicy. Make sure you season it with salt, it’s delicious,” the chef explained.