| 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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