Basil is a delicate herb and doesn’t require much cooking. In fact, over-cooking basil can lead to a bitter taste. For hot dishes, add in basil (whole or cut) as your last step.
To freeze, begin by washing basil and removing the stems. Dry thoroughly and spread on a cooking sheet to flash freeze. Transfer to freezer bags.
Rinse off and remove stems. Dry thoroughly and sprinkle over a pizza, tear into a pasta dish, or muddle into a drink.
Remove stems and puree or blend with olive oil, salt, pepper, pine nuts and parmesan for a fresh pesto.