Caprese salads. And you can use peaches instead of tomatoes this time of year! Yum!

margerhita pizza! tomato, basil, and fresh mozzarella can't be beaten.

heard of pesto?!

I had the same issue and made bruschetta: http://the-cooking-of-joy.blogspot.com/2010/06/bruschetta.html

I wish I had this problem.

many thai recipes call for basil and OOO you could make strawberry basil ice cream. I've never made/had it but I hear it's delicious.

It's a nice addition to any salad and also works well infused into mixed drinks. I've had a great strawberry/basil mojito.

This salad recipe from Whole Foods is killer.

Spring rolls!

Great in salads for an extra punch of flavor.

Mix into rice/orzo salads or fried rice.

Herb fritatta.

What about rolled up in a Vietnamese spring roll (goi cuon)?
There are just as many southeast Asian uses for Basil as there are Italian, so you have lots of choices.
When I want to use up fresh herbs, I chiffonade them into salad greens. You could also make compound butter for french bread, infuse some olive oil, or make a lime basil sorbet...

Watermelon, Feta and Basil salad - a twist on the traditional caprese: http://www.2stews.com/2009/06/watermelon-feta-summer-salad-with-basil.html

This recipe for feta pine nut spread calls for 2 packed tabsps of basil. I get requests to bring it to parties all the time!
http://www.epicurious.com/recipes/food/views/Feta-Pine-Nut-Spread-103477

And the dressing for this tomato, corn basil macaroni salad takes 1 cup of basil. its also low cal with non fat yog and a bit of low fat mayo. It is fantastic and we put it on just about everything in the summer
http://www.epicurious.com/recipes/food/views/Macaroni-Tomato-Corn-and-Basil-Salad-101962

If I had access to unlimited basil, I'd gorge myself silly on pesto. Then I'd make more and freeze it for less summery months. I wonder if you could also freeze the leaves? Either whole or chop up and freeze with a little water in ice cube trays. I've never done that.

Oh! Also, halve roma tomatoes and top with basil, garlic, olive oil, s p. Bake until well roasted, then toss with more fresh basil, lots of parmesan (the real stuff) and spaghetti noodles. So good.

My favorite thing to do is make a classic pesto and coat a piece of chicken with it...bake it in the oven as you would back any other chicken recipe. soooooo simple and sooo falvorful, you have to try it!!! it's also an excellent dish for company.
www.twohealthyplates.com

Basil ice cream is fantastic. It adds a great garden fresh sweetness to plain vanilla yogurt that really compliments any seasonal fruit.

I agree with thedom, basil ice cream rocks.

Basil vinaigrette. I've been dying to try a basil syrup, too!

I know I'm probably the tenth person to say it, but basil is great with watermelon or strawberry. Use it in fruit salad with a little lemon juice. Throw it in a smoothie and add some mint. Basil is the best!

I just made fantastic bruschetta with some of my basil, and I know I'll be having more of that this summer. You could also make panzanella, or use basil in place of lettuce in sandwiches.

And! Basil lemon granita - the recipe was recommended to me last summer and I haven't had a chance to make it yet, but it's on my list: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=659341

If you have too much to cook with, you can always use it in flower arrangements. A few yellow flowers and some beautiful green basil seem like they would make a lovely and fragrant centerpiece.

@splim, "I wonder if you could also freeze the leaves? Either whole or chop up and freeze with a little water in ice cube trays. I've never done that."

I've done this per my mom's recommendation. Basil and oregano are very easy to freeze whole....I make giant bunches and just secure with a rubber band and keep in the freezer. It's super easy to pick off leaves and add to sauces (and you can crumble/chop too!) Unfortunately, it has limited use like in spaghetti sauce or in any sauteed dish you want to add basil too. The herbs turn a dark green color (they're not wilted I swear) and frozen so it's really unappealing for a pesto or any salad.

As for fresh basil, I add it at the end to basically anything I'm cooking, from a roasted chicken to sauteed mushrooms to my potatoes mashed and greens (green beans, broccoli rabe or cabbage) mixed with oil, garlic and tons of fresh basil and oregano.

I also make a basil chimichurri (sp?) that is just amazing on well, anything.

Dry it out and smoke it.