While I was gone to the Pacific Northwest, my neighbors baby sat my basil. I came back and I had a lot of very tall basil which needed to be cut. I am not a pesto person. In my preservation books, herbal salts are suggested. Herbal salts are kind of a trippy thing to have on hand. Shake and there you have a little pizzaz.
In this case, I used all of the basil. How much do you have? Put the basil in a food processor and add 1/4 cup of coarse sea salt per packed basil, and pulverize. I did not grind my basil to a fine powder. I stopped at about the 1/8 inch mark. But do as you like. I then set this mixture out on a cookie sheet in the sunlight in my dining room for a couple of days to dry.
For my kitchen I like the idea of making rosemary and fennel salt.