While I know basil isn’t a fruit or a vegetable, I felt it important to include among the summer list of produce. Bushes of basil are everywhere at the CSA and I usually end up growing some on my own as well. While it is easy make pesto and freeze it, there are other ways to preserve the fresh basil flavor all year long.
I usually dry basil. To do this simply tie up stems up basil and hang upside down in a draft-free, non-humid space. Let sit until leaves have dried out and are easily crumbled. Place in a container and use as you would any other dry herb. However, it’s also been said that freezing herbs actually helps keep the flavor even better. Here is a great post from The Bitten Word on how to freeze herbs!
My recipes for Basil: