Errr, I have 6 basil plants. I've found that it's the right amount for me.

I harvest periodically and make pesto - put in everything (basil, parmesan reggiano, nuts - pine nuts or more likely cashews, garlic) but the oil. Shape into logs, wrap each in plastic wrap, or sandwidh baggie, and put them all into a zip lock bag in the freezer.

The beauty of doing it this way is without the oil, that it thaws almost instantly. Just put your pesto log into a bowl, add some olive oil, whisk together, add more oil until you get the consistency you like, and you are good to go.

And while I'm sure that someone will find fault with this method, it has worked very well for me for many years.