We have some gorgeous genovese basil in the garden right now (and a 28 pound watermelon!). I like to get some set aside for when it’s winter and fresh basil is nowhere to be found. 
I get as much as possible into a mini food processor and whir it up with a drizzle of olive oil.
The resulting basil/olive oil paste gets put into a quart sized freezer bag and it gets popped into the freezer laying flat. Once frozen, just break off a chunk and add it to soups, sauces, pastas etc. A taste of summer in the dead of winter.
Missing Willow Farm 