I layer multiple leaves and then roll into a "cigar" (about the thickness of my index finger and about the same length). I then place all my "cigars" on a flat cookie sheet lined with parchment paper and allow the "cigars" to freeze. Once frozen I throw them in a double freezer bag and then remove them as needed for use. I think it allows the oils to stay more stable for a longer period of time. :-)

I freeze mine, wash really well, pull leaves from stems, lay on clean towel and roll up lightly to remove excess water then place in freezer bags press flat and line up in freezer. Nothing better then to be able to pull it out in the middle of winter. I just pull out amount I need and crumble in my hand and add to dish.

Besides a lot of [esto I make a lot of Pistachio Basil Butter. Great on grilled salmon or chicken breasts.

1 stick butter softened
1 clove garlic
1 t lime juice
1/4 c pistachios
10 large basil leaves

Pulse in food processor

I make it with a pound of butter (enough for all year!), roll into a couple of logs in parchment paper, chill til firm then slice. I wrap 2 slices in a bit of foil and toss into a baggie then freeze. Just set out for a few then put on top of salmon or chicken when removed from the grill.

Oh - forgot to add that I also make vinegar with purple basil and garlic. I dilute the vinegar with a bit of water and some rice vinegar til the acidity is where I want it then toss in a bunch of purple basil and a couple garlic cloves. It makes pretty pink vinegar!

My neighbors are all hooked on it :-)

Make salad dressing with the vinegar a bit of dijon and some EVOO - YUM

Take the leaves off the stems. Lay single layer on cookie sheet. Set oven to 170. Keep in oven for 30 minutes. If not dry, try another 15 minutes at a time. This is quick drying and retains the color. I do it all the time.

I also use this method for all the herbs I grow except chives. I just finished a big batch of tarragon.

I wash and pat dry. Then I put them in a ziplock adding to it as I go. Works Great.

Pesto on toast is yummy for breakfast or as a side at dinner

I do as well and it keeps for a very long time and doesn't take up much room.

I put them in a freezer bag and dribble olive oil in the bag and make sure they are all covered and then freeze. Just break off what you need when you are ready to use it. The olive oil keeps them soft.

I spread leaves on paper towel on a plate and then dry it in the microwave. I check it every minute to see it it is dry enough. I stored it in a glass jar after that. I think it took 3 to 5 minutes to dry - will depend on your microwave.

Can I have your pesto receipe so I can try this?