What can do I with an enormous amount of basil? I'm just one (small) person, and there's only so much panzanella and pasta pomodoro I can eat. I have about thirty portions of pesto in the freezer already - I'm probably not going to live long enough to finish it. Especially appreciated would be non-Italian, non-garlicky ideas that keep a long time.
And if anyone reading this lives on or near Manhattan's Lower East Side, and needs some basil, let me know. Because I have enough to share. As you can see.
(Apologies to those visitors to multiple food sites who have to read this more than once. Desperate times call for desperate measures.)