There is no substitute for fresh basil, in my opinion. So as the threat of frost approaches I like to harvest my basil and process it for winter use. I use the freezing method which seems like the easiest method to me and since I don't have much leisure time I like quick and easy. I usually pick the main crop all at once. First I separate the leaves from the stems, the terminal buds I just break off, if there's a bit of the stem left I don't mind. Again I am into expediency. I grow all organically so I don't bother to wash the leaves first. I've never encountered a bug problem with basil so that's not a concern and even if there were a few bugs no one will ever know and it's just extra protein!
Next I fill the bowl of my processor with leaves, not packing it too tightly. Then I drizzle olive oil over the leaves. I've never measured the amount of oil I use but the desired result is to coat all the leaves with oil to help prevent them from turning black when they freeze. Run the processor until the leaves are coarsely chopped and thoroughly coated with oil. Add a little more oil if needed.
I pack the chopped mixture in 8 oz deli containers but zip lock bags will work equally well. I like the deli containers because I can just remove the lid and chip a chunk the size I need out and put it right back in the freezer.
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