Using that Garden - A week of recipes

Thursday Dinner Menu
Tortellini with Pesto
Steamed Sweet Corn
Watermelon and Cantelope Salad

Pesto (Makes about 1 cup)
4 cups fresh basil leaves
1/2 cup olive oil
1/3 cup pine nuts (optional, but I add them)
2 garlic cloves
1/2 cup Parmesan cheese
1 tsp salt

1.  Combine first 4 ingredients in food processor (or blender).  Blend until paste forms, stopping often to add basil.  Add cheese and salt.  Blend until smooth.
2.  Add to hot, drained  pasta or can be made a day ahead and refrigerated. (I usually double this and save some pesto for other things.  It also freezes well.)