Happy Father’s Day – I hope you are all safe and able to spend a little time with your some of your family today! It is a sunny day here in NH but it is a very warm and humid day. I am currently sitting on the couch writing this blog listening to Psych. That is one of my favorite TV shows to play in the background. I cannot tell you how many times I have been through the entire series. Enough to know pretty much all of the snarky little comments. 

I don’t know how well your gardens are going, mine are a lot of hit and misses. I went to to local gardening shop yesterday, the same one i have been going to for many many years and was shocked at the lack on inventory they had on hand. I know I probably shouldn’t have been. I know a lot of people took up gardening this year but it was still a little alarming. They have always had a plethora of hanging plants and I could always find what I needed and sometimes things I didn’t know I needed.

Here are a couple of things I use up my basil in. Though basil is one of my favorite summer herb and can be used in so many dishes.  These two are worth checking out!

Basil Pesto 

6 Ounces of washed and dried basil leaves, stems removed
4 Ounces of pine nuts
6-8 Cloves of Garlic
2 Ounces of grated parmesan cheese
Olive oil – Salt and Pepper

Combine first 3 ingredients in a food processor or blender, pulse to combine. Add olive oil until you get the consistency you like, finish by adding the parmesan cheese a little salt and pepper pulsing until combined.  Enjoy with and/or on just about anything!

One–Pan Pasta 

 1 lb. Linguine
1 lb. Cherry or Grape tomatoes halved
1 Onion diced
4-6 cloves of Garlic
½ tsp. crushed Red Pepper Flakes
6 Cups Chicken Broth
1 bunch of Basil
Olive Oil
Kosher Salt
Freshly ground Black Pepper
Freshly grated Parmesan Cheese

Combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, 2 tablespoons of olive oil, salt, pepper and the chicken broth in a large straight sided skillet

Bring to a boil over high heat, boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and broth has nearly evaporated.  About 9 minutes.

Season to taste with salt and pepper.  Divide among 4 bowls and garnish with basil.  Serve with Parmesan cheese.