Try this asian equivalent of a pesto and please let me know how your chesto turned out. Though in the above recipe, I used Italian basil, I have a feeling that thai basil chesto will taste great too.
Cold sauce: https://food52.com/recipes/5582-cold-sauce Perfect this time of year. Make double or triple batches -- it's so easy, there's no reason no to -- and freeze what you don't use right away. A real hidden gem here on Food52. ;o)
Thai basil is awesome in pretty much any stir fry in my opinion. It can also be blanched and frozen to use at a later date if you're worried about it going to seed soon.
Another idea -- it can look really pretty mixed in to flower arrangements, particularly if you let the basil itself flower.
Otherwise, just use it as you enjoy it, and let the rest grow and look nice in your garden, without worrying about using it up.
If you decide to make a pesto, I would consider cutting it with some mild greens. Pure basil pestos are too powerful for me sometimes, so I'll often do half basil and half arugula. You could try making an Asian-style pesto with some ginger, scallion, arugula, chile, cashews and maybe a tiny bit of fish sauce to bring the salt and glutamates that Parmigiano often do.
Other than pesto, you could infuse some oil with its flavor. I just heat up some mild olive oil and steep herbs in it, strain it, than use it for drizzling.
Vietnamese vermicelli noodle bowls are best with a pretty large heap of herbs. Restaurants in the US usually serve them with just a sprig or two, but in Vietnam you often get a separate plate with your pile of herbs to add. I like a mixture including some or all of thai basil, mint, cilantro, shiso, and rau ram.
I'd suggest you be careful. Asian basils are more intense than Italian. One year I had a lot of Thai basil and did the sorts of things you're asking for. It put me off ALL basil and all pesto for several years.
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Otherwise, just use it as you enjoy it, and let the rest grow and look nice in your garden, without worrying about using it up.
Other than pesto, you could infuse some oil with its flavor. I just heat up some mild olive oil and steep herbs in it, strain it, than use it for drizzling.