Tortellini Skewers With Pesto Sauce
Makes 100 appetizers. Recipe was prepared by Ellen Murphy, who said her recipe was inspired by Pinterest, Ina Garten (Barefoot Contessa) and the Food Network Kitchen.
1/4 cup walnuts
1/4 cup pine nuts (may use plain or toasted)
3 tbls. chopped garlic (about 9-10 cloves)
3 (2.5-oz.) pkgs. fresh basil leaves (about 4-5 cups), washed
1 tsp. sea salt
1 tsp. freshly ground black pepper
11/2 cups good olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated pecorino Romano cheese
3 (10-oz.) pkgs. cheese tortellini (about 100 per pkg.)
1 (100-count) pkg. bamboo skewers
Kale, for garnish
Baby heirloom tomatoes, for garnish
1. Place walnuts, pine nuts and garlic in a food processor with a steel blade. Process about 20-30 seconds. Add the basil leaves, salt and pepper. With the processor running, pour in the olive oil slowly until the pesto is thoroughly puréed. Add the cheese and process for a minute or less. Serve or store in refrigerator or freezer with a thin film of olive oil on top.
2. Cook tortellini approximately 8 minutes (to al dente) in boiling salted water. Add a little olive oil to boiling water if you wish. Drain and rinse in cold water. You may also want to toss the pasta in a little flavored olvie oil to keep from sticking.
3. Thread 3 tortellini on each skewer. Place bowl of pesto sauce in center of large round platter. Garnish platter with fresh kale. Lay the skewers around the pesto sauce like spokes on a wagon wheel. Garnish with baby heirloom tomatoes.