When we got home from Dizzneyland on Sunday, I took a look at the basil in the garden and decided it needed to but cut back lest I wind up with rangy basil by Memorial Day.

So I had a big bunch of cut basil and decided to make basil infused olive oil (and then of course with the strained, oil-soaked remnant basil leaves, basil mayo).

Last night for dinner: zucchini noodles, heirloom tomato, and fresh mozzarella, tossed with chopped basil, basil oil and a little garlic. Wow it was good, a tasty bowl of summer. Plus even with a 5 oz pour of wine only 500 cal total.

I will I’ll need to use up the rest of that oil and the mozzarella, we might need to get some more tomatoes and zucchini for an encore meal this week. 😁