1.   Any remaining basil oil may be refrigerated for up to a month.

2.   Basil is still an integral part of the recipe, but its impact is doubled with the use of basil oil in the dressing.

3.   Brush the onion slices with the remaining basil oil, and sprinkle with salt and pepper.

4.   But I really love it spooned over some freshly mashed potatoes, which also take well to the basil oil.

5.   Drizzle everything with a bit of basil oil, and sprinkle with pepper.

6.   Drizzle a few drops of basil oil on each plate and serve.

7.   For instance, I make a quick sauce for sauteed striped bass by deglazing the pan with sherry vinegar and then adding some homemade basil oil.

8.   I provide that at the last minute with a drizzle of a quickly made basil oil, a kind of stripped-down pesto that smacks of basil and little else.

9.   My method for making basil oil for tomato dishes is pretty unconventional.

10.   Serve, passing remaining basil oil at the table.