So what do you do when the freezer is full of pesto.
And you have made enough basil ice cubes to last a year? (lashings of basil leaves blended into seasoned olive oil until it will take no more)
Make Basil salad vinegar of course. As many basil leaves (still on the stalks to make them easy to remove) as you can shove into a bottle of vinegar. Leave for a few days in a warm spot (so hard to find) then remove the basil and the vinegar has a delicious basil flavour and smells like a walk in an Italian garden.
Sadly you will have to drink the contents of the bottle before you can fill it with vinegar.