Chopped Basil Method

1. Layer your clean and dry basil leaves in a stack on a cutting board. Chop them into ⅛ – ¼ inch strips.
2. Pack as much basil as you can reasonably fit into the cells on an ice cube tray.
3. Pour oil into the ice cube tray until each cell is filled to the top, completely covering the basil.
4. Gently transfer to the freezer and allow the basil cubes to freeze completely.
5. Once frozen, remove from the ice cube tray and transfer to a freezer-safe container. 
6. Label the container and store the basil cubes in the freezer for up to one year. 

Pureed Basil Method

1. Add clean, dry basil leaves and olive oil to a food processor.
2. Process until a smooth paste forms. Add more oil as needed to reach a smooth consistency.
3. Spoon into ice cube trays, filling each cell to just under the top.
4. Gently transfer to the freezer and allow the basil cubes to freeze completely.
5. Once frozen, remove from the ice cube tray and transfer to a freezer-safe container. 
6. Label the container and store the basil cubes in the freezer for up to one year.