If you have too much basil to use, save it for later. My Italian godmother, the incomparable Lee Morello, taught my mom, and she taught me.
Wash the leaves and put them in a food processor (a blender works) with a little olive oil, enough to make a smooth paste. Put the puree in ice cube trays and freeze. Put the cubes in a zip lock and pull them out whenever you need. For pesto, Lee sautes a little chopped garlic in olive oil, then adds the frozen cubes to the hot mix to defrost, then continues on from there. That technique works great for lots of recipes, actually.
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