by Megan Winfrey

Basil is back! Summer squash is back! Tomatoes are almost here! What an exciting time for produce. Summer is my absolute favorite time for fresh, organic, simple food. And don't y'all know it, it's gotta be that way in this Texas heat. Here is a very simple recipe showcasing my favorite way to use basil - PESTO. It's perfect to make ahead of time and enjoy for lunch on a muggy day.

Basil Pesto Zucchini Tortellini

• 1 bunch of JBG basil (about a cup, packed)
• 1 clove of garlic
• 1/4 cup walnuts
• 1/2 olive oil
• 1/2 cup grated parmesan cheese
• salt and pepper
• 2 large or 3 small zucchinis, chopped
• 2 tomatoes, chopped
• 1 package of pre-made tortellini pasta

Start by preparing the pesto. Add the basil, walnuts, garlic, and parmesan cheese to your blender or food processor. Turn it on and slowly drizzle in the olive oil as it blends, salt and pepper to taste.

Heat some olive oil in a skillet over medium high heat and sauté the zucchini and tomatoes until they become soft, about 8 minutes.

Prepare the tortellini pasta per the package instructions, or get really crazy and make your own!

Once cooked, drain the pasta into a large bowl and add the vegetables. Slowly add the pesto, mixing and tasting as you go. The recipe makes more pesto than you need, and it can become overbearing if used too liberally. Enjoy this dish hot or cold...I actually prefer it cold!