If your basil has continued to produce faithfully through the summer (like this pot of mine) and you're looking for something to do with it, try basil butter.
The recipe is according to taste, so use the amount that your palate prefers. Start with a couple of sticks of butter, sitting at room temperature to soften. Chop a couple of hands full of fresh, washed basil. Dice three or so cloves of garlic (or put through a garlic press). Add the basil and garlic to the softened butter and mix well with a hand mixer. Do not whip; the idea is just to incorporate the basil and garlic well. If you have butter molds, use them. If not, place the butter on a piece of Saran Wrap and roll into a log. Twist ends tightly and freeze. When you need some basil butter, slice off as much as you need and pop the rest back into the freezer. Another way to freeze is using ice trays to freeze the butter individually.
There are many ways to use the butter: place a pat on fish when baking or after broiling or grilling. Add to cooked vegetables for flavor. Add to a soup. Use to make an omelet. Toss with fresh pasta.
Butter like this can be made with almost any herb. Choose your favorite combinations and enjoy.