Title: Pasta con pesto alla melone
 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.