Here is what I do with an abundance of basil:
I peel 3 garlic cloves for one ounce of fresh basil and chop them in a food processor. Then I add the fresh basil to the garlic and chop it until it becomes a smooth paste---pesto. One can add a pinch of sea salt, two tbsp of olive oil, parmesan or pine nuts and blend them in. I prefer to have just the garlic/basil mixture so I can add to it at a later time.
l then spoon the mixture into ice cube trays and freeze them for 24 hours. Once frozen, I pop them out and store the pesto cubes in ziplock bags.
Nothing gets wasted and I have pesto on hand at any time. It takes only 1.5 hours to thaw the pesto.