The other way to use lots of basil is to make a big, beautiful batch of pesto. I did just that last week.
My pesto recipe varies, depending on what I have around. I happened to have the classic ingredients this time, so that's what I made.
In a blender I threw a huge handful of basil, a clove of garlic, some olive oil, a huge pile of grated parmesan cheese, some toasted pine nuts, salt and pepper, a few leaves of mint and a splash of balsamic vinegar.
The only pasta I had on hand was elbow macaroni, so I cooked it and tossed it with the pesto. For some quick protein, I sauteed some shrimp in garlic and butter and threw them on the top of the pasta. I would say it was a fairly successful summer dinner!