2 (12 oz.) pkgs. tortellini con pesto (4 c.)
2 bunches fresh basil, washed, patted dry
3/4 c. olive oil
4 cloves garlic, minced
1/2 c. pine nuts
2/3 c. Parmesan cheese
Salt to taste
Fresh ground black pepper to taste

In the bowl of a food processor combine basil, garlic, pine nuts and cheese. Process until well blended. Add oil in a steady stream through feed tube while machine is running. Process until smooth. Taste. Adjust seasonings. Pulse in seasonings. Makes 2 cups.

Note: Pesto will keep refrigerated approximately 1 month if covered with a light layer of olive oil.

To freeze: Combine all ingredients except Parmesan cheese. When ready to use, thaw and stir in Parmesan cheese.