This is from Diane from Palmarosa Hand Crafts http://www.palmarosa.etsy.com/

Freezing Basil and Other Herbs

As for basil, it’s a little tricky. While it’s not uncommon to find dried
basil in the grocery store, it’s commonly agreed among chefs and other
culinary experts that dried basil just isn’t the way to go. To preserve
basil’s unique summery flavor, it’s best to puree fresh leaves in oil and
then freeze it. The process is rather simple but a little more time
consuming than drying. To make this worthwhile, be sure to have several cups
of fresh basil leaves to start with as it yields small quantities of puree.
Again to start, gently (very gently as it bruises easily) wash the basil and
shake off the water. Remove the leaves from the stems and roughly chop.
Place in a blender with a tablespoon or two of extra virgin olive oil and
pulse. If a puree doesn’t begin to form, add a little more oil, about a
teaspoon at a time until a smooth puree comes together. You don’t want to
add any more oil than necessary so as to keep the basil flavor as potent as
possible.

To freeze, I like to fill an empty ice cube tray with the puree so I have
individual cubes that are just the right size for tossing into the soup or
sauce pot. You can also freeze the puree in one air-tight container and thaw
it as you need each time. If you are using the ice cube tray method, wait
until basil cubes are solid and then remove from tray and immediately place
in a ziplock freezer bag and return to the freezer. Ta-da! Instant summery
basil flavor in the middle of winter!

Great Ideas Diana!

Pam at TLC NATURALLY