I had an overflowing container of pesto in my garden so I decided to make some to pair with a package of tortellini, some cherry tomatoes and adorable tiny mozzarella balls that I picked up the last time I went to Aldi. I am playing “use up what is in the fridge and freezer” again this week. (Also known as “avoid the grocery store”!)
My daughter is allergic to nuts, so we always make our own pesto. I have found that lemon zest and lemon juice make a nice substitute for the pine nuts, and have actually come to prefer the fresher taste now. It freezes beautifully if you don’t finish it right away or want to make some in advance for a busy night in the future, too. (You can even freeze it in ice cube trays for single servings of pasta or a couple of pizzas!)
There really aren’t exact measurements for the pesto as you need to adjust to your own taste with more garlic, lemon zest and juice, cheese and salt and pepper. I had a pretty small bunch of basil this time, so I found that 1/4 cup of oil was plenty, but I have used up to 1/2 cup with a really big bunch.
I used pecorino cheese this time since we are out of Parmesan, and I think I will do that again!
This recipe makes enough for two generous servings, so if you are feeding more people than that, make sure to double or triple the Tortellini ingredients. You could have enough pesto for 2-3 packages of tortellini without adjusting that recipe.
Making the Pesto
Pesto doesn’t require that many ingredients, and if you have basil in your garden, you may have everything else in your fridge or pantry already.
It is pretty easy to prep all the ingredients since the food processor will do a lot of the work. You will need to pull all the leaves off your basil stems and roughly chop the garlic. (Chopping the garlic is not entirely necessary, but I like to give it a head start so there’s no large pieces left.)
Put the basil, cheese, garlic and lemon zest in your food processor. Pulse a few times until finely chopped. Scrape down the bowl.
Set the speed to low and drizzle in ¼ cup of olive oil. Process for about 20 seconds. Scrape down the bowl and check the consistency, and add more oil if needed. Scrape down the sides and add a generous pinch of salt, some pepper, and a 1 teaspoon of lemon juice. Pulse this together and taste. Keep adding and pulsing until you like the consistency and the way it tastes.
Making the Tortellini
Slice tomatoes and basil and prepare tortellini according to package directions. (For the Buitoni tortellini, I check it two minutes early and it is often done.)
Drain tortellini, reserving ¼ cup of pasta water. Return tortellini to pot it was cooked in. Add tomatoes, ¼ cup pesto, mozzarella balls and a little pepper and salt.
Stir gently to combine. Add a little more pesto and a tablespoon or two of the reserved pasta water if needed. Gently stir in julienned basil leaves. Taste and add more salt and pepper to taste.
Transfer to a serving bowl and garnish with cheese and additional basil leaves if desired.
Tortellini Caprese with Pesto
Equipment
- Food processor
Ingredients
Pesto
- 1 bunch basil washed and leaves stripped from stems (discard stems)
- ⅓ cup Parmesan or Pecorino Romano cheese grated or finely shredded
- 2-3 garlic cloves peeled and roughly chopped
- ½ tsp lemon zest or more to taste
- ¼ – ½ cup olive oil start with 1/4 cup and add more as needed
- 1-2 tsp lemon juice to taste
- salt and pepper to taste
Tortellini
- 1 9 oz package of cheese or spinach tortellini
- 1 cup cherry or grape tomatoes cut in halves or quarters
- 4 oz fresh mozzarella cheese pearls, or cut into small pieces
- ⅓ cup prepared pesto recipe above, or can use store bought
- ¼ cup pasta water optional, if necessary
- Parmesan or Pecorino Romano cheese grated or finely shredded
- fresh basil leaves julienned, for garnish
Instructions
Pesto
- Pull all the leaves off your basil stems and roughly chop the garlic. (Chopping the garlic is not entirely necessary, but I like to give it a head start so there's no large pieces left.)
- Put the basil, cheese, garlic and lemon zest in your food processor. Pulse a few times until finely chopped. Scrape down the bowl.
- Set the speed to low and drizzle in ¼ cup of olive oil. Process for about 20 seconds. Scrape down the bowl and check the consistency, and add more oil if needed.
- Scrape down the sides and add a generous pinch of salt, some pepper, and a 1 teaspoon of lemon juice. Pulse this together and taste. Keep adding and pulsing until you like the consistency and the way it tastes.
Tortellini
- Prepare tortellini according to package directions. (For the Buitoni tortellini, I check it two minutes early and it is often done.)
- Drain tortellini, reserving ¼ cup of pasta water. Return tortellini to pot it was cooked in.
- Add tomatoes, ¼ cup pesto, mozzarella balls and a little pepper and salt. Stir gently to combine. Add a little more pesto and a tablespoon or two of the reserved pasta water if needed.
- Gently stir in julienned basil leaves. Taste and add more salt and pepper to taste.
- Transfer to a serving bowl and garnish with cheese and additional basil leaves if desired.