Wondering what to do with the abundance of fresh basil this time of year? I love to make basil infused olive oil and drizzle it over heirloom tomatoes, grilled eggplant, fresh mozzarella and broiled fish. I also serve it as a dipping oil with crusty bread, or toss it with any grilled veggie for a flavorful side dish. It’s the essence of summer, concentrated into a simple oil.

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