Zucchini Pesto

This zucchini pesto tortellini can be prepped in advance, and enjoyed hot or cold, now or later.
I love recipes that incorporate fresh and seasonal produce, and help you use that produce in unique ways 🥒🍅

Ingredients

• 1 cup fresh zucchini, cubed and roasted

• 3-4 garlic cloves

• Freshly squeezed lemon juice (1/2 - 1 whole)

• ¼ grated cheese (Parmesan or Pecorino Romano)

• Toasted pine nuts (optional)

• EVOO (1/4-1/2 cup)

• Fresh tomatoes (cubed), or cherry/grape tomatoes, halved

• 1 handful fresh basil for blending, plus some more for garnish

• 1 lb tortellini, frozen

Instructions

1. Add the roasted zucchini, garlic cloves, grated cheese, EVOO, lemon juice, fresh basil, and toasted pine nuts to your blender & blend until smooth. Adjust and add liquid ingredients as needed.

2. Cook your tortellini.

3. While the tortellini are cooking, cut your tomatoes.

4. When the tortellini are done, drain and rinse them under cold water. Transfer to a mixing bowl.

5. Add your pesto and tomatoes and mix to combine. Top with some more fresh basil.