Can you freeze basil to keep it before it goes bad?

I freeze my extra basil leaves every summer without a problem (except as noted they turn black). I have noticed that some of the exotic varieties freeze better than "regular" basil

I always freeze when I have an abundance. I lay the washed and dried leave flat in a container and freeze. Yes, they turn black and lose "texture" so wouldn't be pretty tossed in a salad but they smell and taste wonderful months later to be used in pesto or just chopped and added to sauces. I haven't tried blanching but might give it a shot.

First you have to blanch the leaves to preserve the green color. Next step is to blender it with à neutral oil (for the purest taste) or olive oil according to your own taste. This in itself will keep for quite some time. The above mentioned icecube method is good too!

Freezing the leaves will wilt them and turn them black; however, if you process the leaves with a little oil and then freeze the paste, maybe in ice cube trays, the oil with protect the color somewhat and actually extend the flavor.

Puree with olive oil (or a neutral flavored oil, depending on how you would like to use it in the future) and freeze in ice cube trays.