I've got my best-ever crop of basil, and I hate to see it go unused. I’ve read several posts about methods of freezing basil, and thought I’d give it a try. I rinsed then dried the leaves, then pulsed them in the food processor with a small amount of olive oil until I had something close to a puree. I froze the puree in sections of an ice cube tray, removed the frozen cubes, wrapped each in a small piece of wax paper, and put them into a zip-loc freezer bag. The only thing I wasn't happy about was how dark the puree was -- almost black, in fact.
Granted, if I put a cube or two into a pasta sauce, the color won't matter. Still, I wonder if there's a way to avoid the darkening of the basil. For example, if I blanched the leaves briefly, then shocked them in ice water and dried them before processing, would that make a difference? Is there something else I can do or add that will keep the basil a brighter green?