Way back sometime in the spring, I bought a basil plant and a mint plant. I was skeptical about my ability to keep them alive, but hopeful that I would actually remember to water them, and that they would supply me with fresh & yummy leaves to cook with. I did succeed in watering them on a regular basis, aided by the fact that they sit on my kitchen windowsill where I stare at them every time I wash dishes. They were doing great, but I was using them so often they weren't producing very large leaves. Then I went away for 10 days (a friend watered them for me) and when I came back, holy cow! The biggest, bushiest, herb plants I've ever seen. Clearly they enjoyed my absence. And clearly, they needed to be picked through. I made Mint Icing with the leaves I stripped off the mint plant, and I made Basil Dip with the leaves I stripped off the basil plant.
1 1/2 heaping cups of fresh basil leaves
1+ tsp garlic powder
1+tsp mustard powder
1/2 c plain yogurt
Throw the basil leaves in a food processor and chop into tiny pieces. Add the seasonings, mix it up. Add the yogurt, process til smooth. Chill.
The yogurt gives this dip a bit of a tangy flavor. If you want it a bit sweeter...you'll have to experiment.
This dip is pretty versatile. You can enjoy it with crackers, carrots, or whatever it is you like to enjoy with a dip. You can also mix it with some cold pasta, blast it in the microwave for 30 sec (you want it warm, not hot), and then mix in some chopped arugula.