Roast a bunch of halved, seeded roma tomatoes in the oven for a bit (45 minutes to an hour), and add them in a big pot with some sauteed onions, celery, and carrot. Add in some chicken broth or wine or something like that and cook it for a while. Add in a ton of fresh basil at some point. Season to your liking (I like some crushed red pepper in it). Cook. Puree it with a stick blender. Tasty tomato and basil soup. Can add some cream or something if you like too.
This is how I use up lots of fresh basil when I have too much on hand. I grow it myself, so I have plenty that needs to be eaten during the summer.
http://www.chowhound.com/topics/413765 - this one in particular is a non-pesto basil request