When you have a large batch (a grocery bag full) of fresh basil, you can create a basil puree' that can be frozen and used all winter. Here is how I freeze my summer basil.
While the water is coming to a boil, gently remove the leaves from the stems.
Remove the water from the heat. Blanch the leaves in the hot water by dropping in the water, then quickly removing using a slotted spoon. (This helps the basil to stay green and not turn brown.)
When the blender is loosely packed with basil, add about 1/4 cup olive oil to blender, ΒΌ tsp. salt. Blend, adding more basil and olive oil (a little at a time), until you have a puree' of basil.
Method 1: Pour into an ice tray and freeze. Once frozen, pop out the ice cubes and transfer to freezer bags. Press as much air as possible from the bag and seal. Freeze and use as needed.
Method 2: (This method is best when keeping basil frozen for more than 3 months. It prevents freezer burn.) Pour the pureed basil into a plastic freezer bag, filling about halfway. With the bag sitting upright, squeeze out all of the air. Seal. Turn on side and gently press puree' flat. Freeze flat. To use, just break off what you need, and reseal, removing all air.
Recipe author: MJ of MJ's Kitchen