Pesto Tortellini - cooking recipe

Ingredients

1/2 c. parsley leaves
1 Tbsp. pine nuts or almonds
1 garlic clove
1 tsp. dried basil
1/2 tsp. seasoned salt
1/3 c. olive oil
1/4 c. grated Parmesan cheese
1/2 lb. cheese tortellini, frozen
tomatoes and basil (for garnish)

Preparation

Chop parsley in blender; with motor running, add nuts, garlic, basil and salt.
Process until garlic is chopped.
Slowly add olive oil.
Stop machine and fold in cheese.
Cook tortellini according to package directions.
Drain and toss with sauce. Serve at room temperature with toothpicks.
Garnish with chopped fresh tomatoes and basil.
Serves 12 (1/4 cup servings).