Several have asked what to do with the basil. They have a recipe in mind that calls for a sprig or two, but these are good sized bunches you are getting. What can they do with the rest?
I chop it up and put it in a pint jar, then cover with olive oil. Use it as a dipping sauce on toast. Recommendations are to refrigerate it, so it becomes more of a spread than a dipping sauce.
How much basil? I cram it in since I have a lot. You can vary the concentration by varying the amount of olive oil.