Tortellini-Pesto Salad - cooking recipe

Ingredients

1 c. lightly packed parsley sprigs
2 tsp. dried basil
1 clove garlic
1/3 c. grated Parmesan or Romano cheese
1/4 c. olive oil
8 oz. broccoli
2 (7 oz.) pkg. cheese filled tortellini
2 1/4 oz. can pitted black olives, sliced
6 oz. Provolone or Mozzarella cheese, cubed
2 medium tomatoes, seeded and chopped
1/3 c. pine nuts, toasted

Preparation

For pesto, combine parsley, basil and garlic.
Cover and process in a food processor until finely chopped.
Add Parmesan. Process until blended.
Add oil a little at a time; set aside.