4 c. freshly picked basil, tightly packed in measuring c.
1/2 c. olive oil

Wash leaves, removing center stem. Pat dry lightly on paper towels. Put basil and oil in blender or food processor with steel blade and puree until smooth. If using blender, may have to stop and stir leaves to blend.

Pour puree into small freezer containers or into an ice cube tray. Freeze immediately. If frozen in ice cube tray, remove from tray and store in freezer bag. Take out as many as needed for soups, or salad dressing, etc. during the winter.