I made the Watermelon Gazpacho recipe from the "Cooling off" story on Chow. I used $10 of fresh basil and my very best quality EV Estate Blend OO. I was great but now I have 2 cups of very expensive, very yummy homemade Basil Oil leftover.
Any ideas on some other good recipes to showcase this liquid gold?
Also, how would you recommend I store it? I would not ususally refrigerate Olive Oil but this seems more fragile.
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