Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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