Tortellini with pistachio basil pesto and individual mini cheesecakes

Tortellini with pistachio basil pesto and individual mini cheesecakes

Tortellini with Pistachio Basil Pesto

adapted from Wonderful Pistachios Basil Pesto by Christy Wilson, RD

  • 6 cups cheese tortellini
  • 1/8 cup wonderful pistachios
  • 2 cups fresh basil
  • 2 garlic cloves, minced
  • 1 tsp. lemon juice
  • ¼ cup parmesan cheese
  • ½ cup extra virgin olive oil
  • Cook cheese tortellini
  • Place Wonderful pistachios, basil, garlic, lemon juice, and parmesan cheese in a food processor. Pulse until nuts are finely chopped.
  • Drizzle olive oil through the food chute until the pesto is smooth throughout
  • Mix pesto into cheese tortellini and serve immediately

Pesto can be stored for up to 3 days in the refrigerator.

Individual Mini Cheesecakes



  • 3/4 cup graham cracker crumbs
  • 1 Tbsp. sugar
  • 3 Tbsp. salted butter
  • Food gloves if desired
  • Mini mason jars or similar dish


  • 12 oz. cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 tsp. vanilla
  • 3 Tbsp. key lime juice
  • Pulp of 2 key limes
  • Whipped cream topping spray
  • Key lime slices


  • Melt butter in a microwave safe dish
  • Place graham cracker crumbs in a bowl, add sugar and melted butter until mixed throughout

* Mixing is easiest when using your hands with food gloves on

  • Spoon crust into mini mason jars or similar dish, press down until the crust is “packed” and set aside
  • In a food processor or blender, mix cream cheese, sugar, vanilla, key lime juice and pulp of 2 key limes until blended throughout
  • Spoon cream cheese mixture into mini mason jars on top of crust
  • Refrigerate for at least 4 hours until firm
  • When ready to serve, spray with whipped cream topping
  • Garnish with key lime slices

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