Sun-Dried Tomato & Walnut Pesto with Chicken Tortelloni Recipe
Sweet sun-dried tomatoes, toasted nuts, garlic and Parmesan cheese are processed into a delicious pesto that is made even more satisfying by tossing with chicken tortelloni.
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Cooking tools:
- Food processor
- Pot
- Colander
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
Ingredients
- 1/3 cup oil-packed sun-dried tomatoes (about 8 sun-dried tomato halves)
- 1/4 cup chopped
- toasted walnuts
- 2 cloves garlic
- 1/4 teaspoon sea or kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Pinch ground black pepper
- 1/4 cup good quality extra-virgin olive oil
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves for garnish
- 1 package BUITONI Refrigerated Chicken Tortelloni (20 oz.)
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