You can also try freezing it in ice cube trays with a bit of water. Then toss the cubes in a ziplock in the freezer. It may not look great but you can still use it in things like spaghetti sauce and other dishes where it doesn't need to be nice and green in winter.

Thanks for the ideas! Had some in my eggs for breakfast and am going to make the tomato, basil and mozzarella salad for lunch.

I’ve never thought to make pesto without the nuts and am going to try that too.

I live on tomato, basil, and mozzarella salad in the summer. I use cherry tomatoes, cigliene size mozzarella, and drizzle with olive oil and a little balsamic vinegar. I go through a lot of basil that way.

Make the pesto without the nuts, it will still taste delicious. PPs had good suggestions for pesto, we put it on salmon. Also, you can make batches and freeze it.

Just slice mozzarella and tomatoes and layer with basil. Drizzle olive oil, balsamic and put on plenty of salt and you're good.

Basil Baked Tilapia

Ingredients
• 1/2 cup white wine
• 1 tablespoon butter
• 1 cup fresh basil leaves
• 4 tilapia fillets
• Juice of 1 lemon
• 1/2 teaspoon onion powder
• 2 tablespoons plain breadcrumbs
• Paprika (to taste)
• Salt and pepper (to taste) 
Instructions
• Preheat the oven: Set your oven to 450°F (232°C).
• Melt the butter and wine: In a microwave-safe cup, combine the white wine and butter. Microwave for about 1 minute, or until the butter is melted.
• Prepare the baking dish: Spread most of the basil leaves on the bottom of a 9x13 inch glass baking dish, reserving a few large leaves for later.
• Place the fish: Lay the tilapia fillets over the basil leaves in the baking dish.
• Create the lemon-wine mixture: Add the lemon juice to the melted butter and wine mixture and whisk to combine.
• Season the fish: Pour the lemon-wine mixture over the tilapia fillets. Season the fish with salt and pepper.
• Add the breadcrumbs and paprika: Sprinkle the onion powder and breadcrumbs evenly over the fish. Add a dash of paprika for color and flavor. Top with the reserved basil leaves.
• Bake the fish: Cover the baking dish with aluminum foil. Bake in the preheated oven for 12 minutes.
• Finish baking: Uncover the fish and continue to bake for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork.
• Serve immediately: Serve the basil baked tilapia while it is still warm, perhaps alongside fresh vegetables or your preferred side dish. 

When I make pesto, I use it in a lot of things that aren't pasta or bread, like in or on an omelette or swirled into a soup or as a sauce for fish or portobello mushroom burgers or other roasted vegetables.

We have a relative with a nut and dairy allergy so I sometimes make it without the cheese and use pumpkin seeds instead of pine nuts. Freeze any extra in an ice cube tray and then save the cubes for when I need a little extra flavor.

I also love basil in tomato sauces and thrown into a stir fry at the end or even a handful to put in soups like they give you with pho. It's also great in salads.

When I use the leaves I save the stems in the freezer for soup stocks.

Basil butter is good. https://bojongourmet.com/basil-butter/

Put it in salad dressing or marinade

Wrap sausage in it and grill it

Add to soup

Insalata Caprese

Add to stir fry or eggs

I saved this link, lots of good ideas.

https://www.bonappetit.com/recipes/slideshow/basil-recipes?utm_campaign=falcon&utm_brand=ba&utm_medium=social&utm_social-type=owned&utm_source=facebook&mbid=social_facebook&fbclid=IwAR1eQXiocKYtUVZrQIY4KlrF6UZMtgprLe7pEXU6QqUeZSWbEvDeiUgr3iY

I need some ideas on how to use basil that don’t involve nuts (allergy) or pasta (trying not to eat). I haven’t been successful growing it since discovering my youngest has a nut allergy. I used to just make pesto.
I’m also avoiding pasta/bread, etc, so I’m at a loss on what to make.