Several of you questioned me about my technique for drying basil. I have to say that is couldn't be any simpler.
I grow a washtub of basil outside my backdoor each season.
When it is mature, I pick the leaves. I lay them on a linen dishtowel in an out of the way place.
At my house it takes about a week, on average, for the leaves to dry on their own. When they are ready I loosely package them into whatever leftover Mason jars I have at my disposal.
I use the basil all winter long for pasta sauces, lasagna, etc... If I have extra I I share with friends. Although I have a dehydrator, this method has worked the best for me over the years.