If you can't find a use for this week's basil, you can freeze it for the winter. First pull, wash and dry the leaves, then give them a chop. Put them in a blender with just enough sunflower oil to allow the blades to spin and a puree to form. It doesn't need to be perfectly smooth. Scrape your puree into an ice cube tray and freeze. Once your cubes are solid, you can remove from the tray and keep them in a plastic bag in your freezer. If you don't have an ice cube tray, place your puree in a plastic bag. Seal it, making sure to squeeze out any extra air. Freeze the bag, flattened out on a cookie sheet. You can chip off the amount of basil flavoring you desire from the frozen sheet throughout the winter.