To preserve Basil by drying:  (Method applies to most other herbs, too!))

Pick basil leaves removing all stems. Tear by hand into smaller pieces
Lay the basil leaves on baking paper on a tray and place in a 180 oC oven.
Bake until crumbly (not brown) – usually 7 – 10 minutes.
Once the basil has cooled, crumble it with your hands to refine. If finer pieces are required, press through a sieve. Store in an airtight container. 2 large bunches of fresh basil will make approx. 2/ 3 of a cup of dried leaves.

Fresh basil can also be frozen. Wrap small parcels of leaves in plastic and keep in a freezer bag. When required, remove each parcel from plastic, chop while frozen and add to your recipe immediately.

Important tip – wash and thoroughly dry basil leaves before preserving.
It is important that leaves are totally dry.