Sauteed onion & garlic, added chopped tomato, and mixed in about a cup of ricotta along with some of the pasta water. Tossed in pasta, the rest of the fresh mozzarella, some parmesan, and a bit of the basil oil. Sprinkled more parmesan on top, baked for about 20 minutes, broiled to brown the top, then topped with more basil oil.
I didn't think I made much of the basil oil...it all fit in a custard cup...but I guess a little goes a long way! Still about half of it left. I suppose I could probably freeze it; freezing pesto worked.
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