Freezing basil in olive oil is so easy. And I’m so glad for this because I grow a lot of genovese basil (pictured here). By a lot I mean a ton. By a ton, I mean enough to use while it is growing and enough to freeze to get us through the winter. I’m married to my personal chef who loves to use basil. Freezing it is similar to freezing oregano except you use olive oil instead of water.
Because basil grows throughout the summer and you need to pinch it back and keep it from flowering so it keeps on growing, I freeze in batches throughout July, August, September. It’s easy so keep reading!