I performed a little kitchen magic.
Roast: some garden-fresh tomatoes, and garlic (at 375 for about 45 and 25 minutes, respectively):
Clean and pluck a whole bunch of basil leaves:
Puree the basil with some olive oil and a bit of salt. Plop most of the results into the bottoms of a muffin tin, and freeze. Once they're solid, combine them in a ziplock bag for later use.
Finally, puree the roasted tomato, roasted garlic, and the remnants of the basil (whatever was left in the food processor. Store the results in the fridge and meditate upon the best use of the delicious results.