no one????

I have a way to preserve basil but not the way some people blend it , freeze it as ice cubes(then put then in zip lock)

I let them to get half dry(on paper towel) then bag and freeze them. If you freeze them when real fresh, they will get mushy. If you fully air dry them, will end up having a little or no flavor.

I haven't grown the small leaf basils, but imagine they might strip like thyme or oregano. Just run fingers along the stems. I would think that the small stems would chop up fine in pesto, but the larger ones you'd definitely want to strip.