Aside from making this honey basil vinaigrette, you can also make a batch of my almond basil pesto or make my yummy strawberry basil smoothie. Alternatively, you can chop it up and add it to a silicone ice cube tray, then top with olive oil and freeze for your own DIY Dorot cubes; mix it up into a compound butter for garlic bread or steak (it freezes well!); or dehydrate it by hanging a bunch upside down (low-tech!), or by using the oven, air fryer, or dehydrator.