Name: Pasta Con Pesto Alla Melone
Ingredients: 1 c Fresh Grated Parmesan Cheese; 2 c Fresh Basil Leaves; 1/2 c Melted Butter; 1/2 Cloves Fresh Garlic; 1 tb Pine Nuts; 3/4 c Olive Oil; Pasta Capellini/Vermicelli

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Appetizers, Sauces	1	Servings

INGREDIENTS

1	c	Fresh Grated Parmesan Cheese
2	c	Fresh Basil Leaves
1/2	c	Melted Butter
1/2		Cloves Fresh Garlic
1	tb	Pine Nuts
3/4	c	Olive Oil
		Pasta Capellini/Vermicelli

INSTRUCTIONS

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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