I love pesto, and order it whenever I can find it in a restaurant. This was DELICIOUS. I served it with Caesar salad. This is NOT a dish to make for dinner if you’re planning on making out later. 😉
1 package of frozen cheese tortellini
2 chicken breasts, seasoned with salt, pepper, and garlic powder, and grilled
2 Tablespoons mayonaise
1/2 cup walnuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups olive oil
1 cup freshly grated Parmesan
First, make your pesto:
Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
When pesto is made, store in fridge and grill you chicken and cook your tortellini. When all ingredients are ready, mix together, along with the mayonaise. Top with parmesan cheese.