Recipe - Pasta Con Pesto Alla Melone

1 cup Fresh Grated Parmesan Cheese
2 cup Fresh Basil Leaves
One half cup Melted Butter
One half Cloves Fresh Garlic
1 tablespoon Pine Nuts
Three fourths cup Olive Oil
Pasta Capellini/Vermicelli

Using blender or food processor, grate enough Parmesan chees to make one
cup; add basil. The add melted butter, followed by garlic, pine nuts and
finally the oil. Allow each ingredient to blend smoothly with the preceding
ones, then let stand 1 hour. This is the Pesto Sauce.

Prepare pasta according to package directions. Mix pesto with pasta fresh
from the boiling water. Do not add too much pesto, but allow each person a
chance to adjust flavor by taste, by adding more pesto if desired. Leftover
pesto will last for a long time if refrigerated in a plastic container, but
do not freeze.

A light salad with oil and vinegar dressing and a veal dish go great with
this. Pasta Con Pesto is also a versatile accompaniment to a variety of
dishesmeat, fish, poultry, etc.

Recipe taken from The Garlic Lovers Cookbook from Gilroy. Recipe submitted
by Dr. Rudy Melon, President, Gavilan College. Chairman, Gilroy Garlic
Festival.