I'm not in a position where I worry about an excess of basil. If I'm lucky, I collect all spare leaves and dehydrate them. That came in very handy last year when my plants froze. I had just enough dried basil to keep me content until about a week before the fresh crop popped up.
Still, when my Google Reader for the Food and Wine sections of the New York Times suddenly showed lots of basil recipes, I took note and tried a few. This lemon-basil salad dressing was nice. Naturally, it doesn't get much credit when it's on a time constraint for color. However, I thought the basil stayed bright green through lunch the next day. And I did love the pretty display as the basil sat on top of the salad while the liquids flowed through the veggies.
I don't think there's a chance I'll make this again for just Paul and myself. Paul prefers ranch dressing, and I can be happy sprinkling the ingredients over my salad instead of dirtying the food processor to mix it together. But I can see it as being nice and elegant for a dinner party.