When you have an abundance of basil in the garden this is a handy way to preserve it for later. Be sure that you reserve the ice cube tray just for herbs. Otherwise when you make ice in it you will have herb ice. The flavors seep into the plastic and stay there.

2 cups fresh basil leaves, packed
1/2 cup olive oil

Puree two cups of fresh packed basil leaves in the food processor.

Slowly add one half cup olive oil until the mixture has the consistency of a smooth paste.

Pour the puree into plastic ice cube trays.

Cover with plastic wrap, and freeze until solid.

Store cubes, double-bagged, in the freezer and add to soups and sauces for an instant flavor boost.
This is highly concentrated, so use sparingly.

Molly, this sounds great! I didn't use the fresh basil that I bought before it went bad, so I'll buy some more and use all your basil recipes. Thanks!

Chana