If you grew basil this year and have a bunch leftover, consider making pesto. Here is a simple recipe that makes a great dip, pasta covering and works great as a stuffing for omelets.
2 cups of fresh basil
Several cloves of garlic (you decide how much)
Pinch of salt
¼ cup of pine, pistachio or walnuts
Enough olive oil to make a paste (3/4 cup?)
Some kind of aromatic cheese
In a blender or food processor, chop nuts, basil and garlic. When chopped add olive oil, pouring in a little at a time until the consistency is a loose paste. Add salt and cheese and blend. If too pasty, add more olive oil.
If you save it in the frig, cover with plastic wrap, making sure the wrap touches the top of the pesto to prevent a skin from forming.