While basil doesn't freeze well, I have found this works very well: In a food processor, chop basil leaves with just enough olive oil to coat the leaves. Place in small freezer bags and flatten so only about 1/4" thick. After it's frozen, it's very easy to simply break off whatever you require for a recipe and keep the rest frozen. The color and fresh flavor are nice preserved. Does anyone have seed for a Thrysiflora basil? I had some years ago and it was an unusual but pleasant scent and flavor.