My favorite method for preserving and eating basil is by making pesto. I make big batches and freeze in ice cube trays. I use this all throughout the winter for a fresh from the garden basil taste and with all the medicinal properties of both the basil and the garlic. Ingredients ½ cup olive oil 2 cups basil1 cup leafy greens (kale, spinach, chard or other herbs of choice) ½ cup nuts (pine nuts, walnuts, pecans, almonds, etc.) 3 garlic cloves ½ tsp Real salt ¼ cup Parmesan c