Bottled pesto is readily available available at supermarkets, but, when I have a chance, I like to create a homemade version. The aroma and flavor of fresh basil really pop, as do the salty, fresh bits of parmesan. I use cheese-filled tortellini in this recipe, mixed with peas and porchetta.
1 pack fresh basil
parmesan to taste
1 pack of tortellini
1/2 cup peas
4 porchetta slices, chopped
1 Roma tomato, chopped
For the pesto, place the basil and parmesan (I recommend 1/4 to 1/3 cup) into a food processor. Pour in enough olive oil to create a sauce-like consistency for the mix. Grind thoroughly.
Bring salted water to a boil in a large pot and cook the tortellini for about 10 min., then drain. In the pot, saute the peas, porchetta and tomato, then stir in the tortellini and pesto.