Although one of my favorite summer dishes is a Caprese Salad with fresh tomatoes, mozzarella and basil, it's hard to use all this basil in salad alone. So I made three batches of pesto to put in the freezer. Somewhere I read a tip about spooning the pesto into ice cube trays to freeze so that you'll have small cubes to pull out when you need them for a recipe. This works great! After I froze the pesto, I transferred the cubes to an airtight container where they await being called out for use in pasta or on chicken.
I've still got plenty growing, but it's such a versatile herb that I should have no problem figuring out how to use it up. Check out 7 Ways with Fresh Basil if you need ideas for your crop, and let me know how you're loving basil this summer.