Categories: Appetizers, Sauces 
      Yield: 1 servings 
  
      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.