Whenever I have a lot of leftover herbs I make a cheeseless (vegan) pesto. You don’t need to just use basil you can use any herbs. I usually use a cilantro, parsley, mint, dill, or basil in various combinations. It keeps in the fridge for weeks and I use it on everything. You can toss it with pasta, use as a sandwich spread, a salad dressing, use to marinate chicken (obviously not a vegan use), or my favorite – use it to marinate vegetables and then grill.
First remove the thick stems from the herbs. Here I used about 1 bunch each of cilantro and parsley
I put the herbs in the Vitamix (thank you Abby!), about 2/3 of a cup of pine nuts, 5 cloves of garlic (later I added 4 more but I really like garlic so I don’t suggest it unless you are a garlic lover), 3/4 cups of olive oil, and salt and pepper to taste. Blend on a low-medium speed so you do not get puree. This is not a smoothie.
After you put it in a jar you want to cover the top with olive oil to keep it preserved. Refrigerate it after making but leave it out at room temperature for a few min before using it so the layer of oil on top becomes viscous (it will solidify in the refrigerator). As you use it just add more olive oil to the top so it remains covered.