We pulled the basil plants out of the garden this weekend and I pulled off all the leaves, blanched them, pureed them with oil, and put them in the freezer. Most of the steps went very quickly, but taking the leaves off all the tough, overgrown stems was very time-consuming, just because there were so many. The sink was completely full of basil - in the picture they are covered in water but not floating: it's solid packed basil leaves all the way through. They pureed way (way) down so there isn't a crazy amount to store.
I'm excited that we'll have this base for pesto or seasonings in the chillier months to come!