We use to make it by the case, freeze it, and devour it all year, than felt the oil and cheese may need a bit of cutting back. We would freeze it both in jars and ice cube sized, so it was always there.

pasta
added to soups
spread on sandwiches
spread as a flavor layer on things like stuffed mushrooms
excellent as a coating to grill fish
On potatoes
as a flavor layer in stuffed or rolled chicken things
Coating for roasting a turkey (get under the skin)
mixed with the ricotta for lasagna

or one of my favorites

on a tablespoon.


Still enjoy it, just not in the same quantities as in the past.