My basil plant is exploding outside thanks to the hot weather and tons of sun. I have to pinch off buds every other day to keep it from trying to have babies with itself. It was getting massively bushy, so I trimmed it back a bit to give the younger, newer leaves a chance to sunbathe. What do you do with a bundle of basil? Make pesto!
I made a pesto-ricotta sauce by sticking the basil leaves with half a container of soft tofu, some lemon juice, a clove of garlic, salt, and a tablespoon nutritional yeast into the food processor. I set it to blend, and started dribbling enough olive oil in to make a somewhat smooth paste.
To make the pasta dish more nutritious, I chopped up some greens (either collard or swiss chard, I forget which) and sauteed it with half a diced onion and some soy ground meat. Then I dumped the cooked and drained pasta in, mixed it around, plopped on some of the pesto-ricotta sauce, mixed it, and called it a meal.
Unfortunately, I went a little pour-happy with the salt this time and the dish was super salty. Other than the extra salt, the pasta tasted fine.