Ingredients For Pesto:

2 cups fresh spinach

1/2 cup fresh basil leaves

1 tablespoon lemon juice

1 tablespoon fresh minced garlic

1/2 cup toasted walnuts

1/3 cup olive oil

1/4 cup grated Kerrygold

Aged Cheddar Cheese

For Tortellini:

9 ounce package of cheese tortellini, cooked according to package directions

1 cup grape tomatoes, sliced in half

½ cup fresh spinach leaves

Spinach Walnut Pesto (recipe above)

For garnish, grated Kerrygold

Aged Cheddar Cheese

Instructions:

For Spinach Walnut Pesto:

  1. Add spinach, basil, lemon juice, garlic and walnuts to the bowl of a food processor. Pulse until contents of bowl are minced and paste-like. 
  2. While the processor is running, pour in the olive oil and process until pesto comes together.  
  3. Pour pesto into a container, stir in grated Kerrygold Aged Cheddar Cheese, cover and refrigerate until ready to use. 

For Tortellini:

  1. Place cooled tortellini to a medium bowl, add ½ cup of pesto and toss to coat. Add more pesto one tablespoon at a time to get to desired consistency. 
  2. Add sliced tomatoes, spinach and toss to coat. 
  3. Garnish with grated Kerrygold Aged Cheddar Cheese and serve immediately or chill in the refrigerator until ready to serve.  

Recipe by Garnish With Lemon.