How much basil is too much?

Every year, when I plant herbs, I tell myself I will harvest them when their flavor peaks. And then I don't. But now that I am retired, I am doing a better job of meeting that intention. So yesterday was the day of the first big basil harvest.

Like kale, a whole lot of basil may be reduced to usable portions very easily. I chose to freeze some whole leaves, which I intend to use on pizza sometime this winter. I chopped the rest in a food processor with a bit of olive oil (1T per packed cup (about 30g) of pre-chopped basil), then froze the results in an ice cube tray, for later use in sauces, soups, stirfry, etc.

Unlike kale, I don't think one can have too much basil. It enhances almost any food. This morning, after transferring the frozen cubes to a freezer bag, I mixed the errant basil "crumbs" with a hard boiled egg. Delish!