Pull off a piece wax paper or parchement paper that's about 10 inches long and lay it onto a flat surface.

Scrape the pesto from the bowl of your food processor into 6 even patties onto the bottom half of the sheet, and then fold the top half of the paper onto the patties and press lightly. Be sure to place your pesto trays on a flat surface in the freezer with a lightweight flat object on top of them. This will keep the parchment paper sticking to either side, allowing for easy storage.

Transfer these directly into the freezer for at least an hour. Alternately, use well-oiled ice cube trays.

After an hour or two, take the patties out of the open freezer and make sure they're solidly frozen. If you have the space, you can let them freeze overnight & that's that, but if time is of the essence, then give them another hour before you check again; it shouldn't take more than a few hours for them to harden up.

Peel apart the paper and stack the patties in a freezer-safe container for storage. From a lifetime of experience, they'll stay good for several years in the freezer. Yes, years.

First wash and dry the leaves thoroughly.

Remove the leaves from the stems and chop them finely, or leave whole if that's how you prefer to use them.

Place one tablespoon of the basil into each compartment of an ice cube tray.

Fill the rest of the space in the ice cube tray compartments with water, leaving a little space at the top.

Cover the tray with plastic wrap and place it in the freezer.

Once the cubes are frozen, remove them from the tray and store them in a freezer-safe container or bag.

Clean the leaves by gently rinsing them under cold water. Pat them dry with a paper towel or a clean cloth.

Arrange the leaves on a baking sheet lined with parchment paper. Make sure the leaves are not touching each other.

Place the baking sheet in the freezer and let it freeze for 2-3 hours or until they are completely frozen.

Once the basil leaves are frozen, transfer them to an airtight container or a freezer bag. Label the container with the date and contents. They can be stored in the freezer for up to 6 months.

Wash and dry the leaves, removing any stems or damaged leaves.

Chop the leaves finely or leave them whole, depending on your preference.

Place the chopped or whole leaves in an ice cube tray, filling each compartment about ¾ full.

Pour olive oil over the basil leaves, filling each compartment almost to the top.

Cover the ice cube tray with plastic wrap and place it in the freezer.

Once the basil and olive oil cubes are frozen solid, remove them from the ice cube tray and transfer them to a freezer-safe container or bag. Label the container or bag with the date and contents and keep stored for up to one year.