Growing a few herbs is one of my favorite past times and basil - well basil! I just love basil!
We are eating the stuff almost as fast as I can pick it - so trying to put some up for winter has been challenging. Drying basil or other herbs is really easy.
It takes a week or so for everything to get crispy dry. Maybe longer. Check for crispness. Drying herbs will fade in bright sunlight, so the darker the drying space the better.
Murphy sneaking by in this photo) you might want to put a towel on the floor to catch the leaves and keep them sanitary.
Once you have them off the rack, just strip the leaves and store in air-tight containers. I do not crush the leaves. Keeping the leave intact as long as possible helps preserve the essential oils that give herbs so much flavor and fragrance. I just stuff them into containers and of course some of them get crushed in the process. When you are ready to use the herbs simply rub them between your fingers to crush.
Canning jars work just fine and look pretty sitting on my kitchen counter.