If you grow basil, you must make pesto. And if you make pesto, you must pour it over pasta. Here's a recipe using not only basil, but garlic and tomatoes from the garden, plus tofu and ricotta cheese to make it creamy.
This recipe serves 4.
1/2 cup firm or creamy tofu
1/2 cup ricotta or cottage cheese
1/2 cup high-quality olive oil
1/2 cup chopped, fresh basil leaves
1 clove garlic
1 ripe tomato, peeled and seeded
1/2 cup freshly grated Parmesan
salt and pepper to taste
Combine all the ingredients in a food processor and mix until blended. Toss with four cups hot, cooked penne or other pasta. Adjust seasonings to taste.