Tuesday, September 25, 2012

Pesto tortellini appie

Need a quick appetizer? Skewer cheese tortellini, swathed in classic pesto Genovese, and little grape tomatoes, and ecco, instant party food. I'm not a huge fan of those other pestos, made with walnuts or arugula (insert the italian equivalent of the French term quelle horreor hereche orrore), and prefer the real deal, made with pine nuts, and basil. Italian Nonnas have been making pesto Genovese for centuries so you know it's good. You all probably have tons of basil in the garden, so go and harvest it, and make a batch of pesto. It'll keep in the freezer for months.

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