Tortellini-Pesto Salad

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1 cup lightly packed parsley sprigs with stems removed
1/4 cup fresh basil
1 clove garlic
1/3 cup freshly grated Parmesan cheese
1/4 cup olive oil
8 oz broccoli florets

2 (7-oz pkg) cheese-filled tortellini
1 (2 1/4 oz )can sliced ,pitted ripe olives, drained
6 oz provolone cheese, cubed
2 medium tomatoes, seeded and chopped
1/3 cup pine nuts, toasted

For pesto, in food processor bowl or blender container combine parsley, basil and garlic. Cover and process or blend till finely chopped. Add parmesan cheese. Cover and process or blend until combined. With lid ajar, add oil a little at a time, processing or blending after each addition till well combined; set aside.

In a large covered saucepan cook tortellini according to package directions; add broccoli during the last 5 minutes of cooking. Drain.

In a large salad bowl combine pesto, broccoli, tortellini and olives. Toss lightly. Cover; chill for 4 hours or overnight. To serve, add provolone cheese, tomatoes, and nuts to tortellini mixture, toss lightly.

Note: This recipe uses a pseudo-pesto. Feel free to substitute a more authentic one.

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