Basil is super sensitive to frost and will not survive even a little frost. Instead of bringing it indoors here are some options for how you can preserve your fresh basil.
Freeze Basil in Oil – Cut your basil into thin ribbons – a chiffonade of basil. Fill ice cube tray with cut basil and top with olive oil. Push any leaves poking out into the oil. Freeze for 24 hours or until solid. Remove the cubes from the ice cube tray and place in airtight freezer bag.
Freeze Basil Leaves – I strip basil leaves off the stems and freeze them whole just as is – no oil, no water, no nothin’. The leaves turn very dark and will be soft and mushy when they thaw. I use them in soups, stews and pasta dishes where looks and texture don’t matter. I just want that flavor.
Freeze Massaged Basil Leaves – My friends Kelly and Leanne strip basil leaves off the stems and massage each leaf in oil and then freeze the leaves in a thin, flat layer in a freezer bag. The oil prevents the basil from turning black, but it will still turn soft once thawed or used in recipes.