If you like to make it in large batches to freeze, just make sure you keep it in an airtight container. I like to top mine off with an extra drizzle of olive oil on the top to help protect the basil from freezer burn. Freezing it in ice cube trays first before transferring it to a freezer bag or container is a great way to have smaller portions on hand to use in soups and other recipes. I recently tried a tip for freezing - put it in a freezer baggie, flatten to get any air out, and store it flat in the freezer. When you're ready to use some, just break off a piece and put the rest back in freezer. Works like a charm!