Pasta Con Pesto Alla Melone

Yields:	2 servings
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1	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
2	cups	basil	fresh
1/2	cup	butter	melted
1/2	each	garlic cloves	fresh
1	tablespoon	pine nuts
3/4	cup	olive oil
1	x	pasta	Capellini or 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.

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this banana bread was very moist and had a very good flavor, just enough banana flavor. It was very easy to put together. I was impressed.

Reviewed by ttad49