Step 1

Heat ¼ cup plus 2 Tablespoons pine nuts in a small sauté pan over medium heat until lightly browned.

Step 2

Reserve 2 Tablespoons roasted pine nuts for serving.

Step 3

Next put the olive oil and basil leaves into the container of a blender or food processor. Blend/process for about 60 seconds until the ingredients are combined but not totally smooth.  You may need to pause, scrape down the sides, and then continue blending/processing.

Step 4

Add ¼ cup pine nuts, garlic, ½ cup parmesan cheese, salt and pepper and blend until you reach the desired consistency (about 30-60 seconds).

Step 5

Taste and adjust salt and pepper as desired, pulse to combine. Then set the sauce aside.

Step 6

Cook tortellini according to package instructions in salted water.

Step 7

Once cooked, drain the tortellini but do not rinse.

Step 8

Return the cooked tortellini to the dry pot.

Step 9

Add pesto sauce to the cooked tortellini in the pot and stir until evenly distributed.

Step 10

Sprinkle with remaining toasted pine nuts and parmesan cheese.

Step 11

Add tomatoes if desired.

Step 12

Serve warm garnished with extra parmesan cheese, toasted pine nuts, julienned basil etc.