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The method I have used for a long time is to chop the basil, mix with some e. v. olive oil, and put into small freezer bags, just enough so you can press the bag and contents to about 1/2 inch thickness. Pop in freezer and break off what you need from the bag.
I've also frozen fully loaded pesto this way, but then you are limited a bit in what you can do with it. Perhaps with the basil crop I have coming in this year I will do it both ways.
Thanks. You use the one pint size bags? Does that basil break off easily?
It breaks off very easily if the stuff in the bag is flattened out. In fact, olive oil doesn't really freeze solid, at least not in my freezer.
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