Just got The Garlic Lover’s Cookbook back and wanted to share this recipe. I’ve made it a lot this summer. The recipe is from a Dr. Rudy Melone, who is president of a small community college near the garlic festival town of Gilroy:
1 cup grated fresh Parmesan
2 cups fresh basil leaves
1/2 cup melted butter (I use dairy-free, non-hydrogenated Earth Balance)
10-20 cloves fresh garlic (I use whole whole bulb)
1 tbs pine nuts (I throw in a handful, because I love ’em and I get by the bag at Costco)
3/4 olive oil
salt to taste
1. Using a blender or food processor, grate enough Parmesan cheese to make one cup; add basil.
2. Then add melted butter, followed by garlic, pine nuts and finally the oil.
3. Allow each added ingredient to blend smoothly with the preceding ones, and let stand at least one hour.
4. Prepare pasta according to package directions.
5. Mix pesto with pasta fresh from the boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor to taste, by adding more pesto if desired.
6. Leftover pesto will last for a quite a long while if refrigerated in a plastic container, but do not freeze.