Our one little patch of basil just won't quit. After making a huge batch of pesto, which is now tucked away in the freezer, it was time to trim the basil again to keep it from flowering. The result: another HUGE amount of basil we couldn't eat in the next week.
The solution: Basil cubes in the freezer.
I washed, and trimmed the basil, then put it in the food processor and whirred away until I had pureed basil mush. Then, it went into ice cube trays and, once frozen, into a large Freezer bag. We ended up with 36 cubes to throw into soups, stews, and sauces throughout the winter. Each cube is about a tablespoon of summer flavor to get us through the winter until next year's planting.