Ingredients
1 large bunch fresh basil
6-8 garlic cloves
3/4 to 1 cup olive oil
1/2 cup pignolli
1/2 cup freshly grated parmessan
Kosher salt
1 bag tortellini
Preparation
Put washed fresh basil with peeled garlic cloves in food processor; pulse until well chopped. Add olive oil and pulse until well emulsified. Add pignollis and salt to taste and pulse until well incorporated. Cook tortellini. If pesto is too thick, use some of the pasta water to thin it a bit. Toss cooked tortellini with pesto. Serve immediately or cool and serve at room temperature.
