Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces
Amount Measure Ingredient -- Preparation Method
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1 c Parmesan cheese; fresh grated
2 c Fresh basil leaves
1/2 c Butter; melted
1/2 cl Garlic
1 tb Pine nuts
3/4 c Olive oil
Pasta capellini/vermicelli
Using blender or food processor, grate enough Parmesan cheese 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.
