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This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pasta Con Pesto Alla Melone

1 c Fresh Grated Parmesan Cheese

2 c Fresh Basil Leaves

1/2 c Melted Butter

1/2 ea Cloves Fresh Garlic

1 tb Pine Nuts

3/4 c 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 dishes-meat, 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.

 

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