Five or six basil plants started  in early spring will produce a ton of basil by mid summer.
When it all gets too much, it's pesto time- a top pasta sauce, salad adjunct, summer sandwich spread. 
Freeze leftovers in ice trays, then bag (Peter).

Summer Pesto

Ingredients
4 cups basil leaves
2 tablespoons toasted pine nuts
4 cloves garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
3 tablespoons grated Parmesan cheese
1/2 jalapeno (optional)

Variations
Instead of toasted pine nuts, use raw - and cook slowly in 1 tablespoon oil till golden brown.
No pine nuts? Use walnuts or even pecan nuts.
For cheese, we like the Trader Joe's blend of Parmesan, Asiago, Fontina and Provolone.