Ingredients:
- Cheese tortellini, 24 oz., cooked according to package instructions
- Sun-dried tomatoes, 1 cup, drained and chopped
- Fresh mozzarella balls, 1 cup
- Black olives, 1 cup, pitted
- Vegan Kale Cashew Pesto, 1/2 cup
- Fresh basil leaves, 1/4 cup, chopped
- Skewers or toothpicks
Instructions:
- Cook the pesto tortellini according to package instructions, drain well and let cool down.
- Thread the cooked tortellini, sun-dried tomatoes, fresh mozzarella balls, and black olives onto skewers or toothpicks in any order you like.
- Sprinkle the chopped fresh basil leaves over the skewers.
- Place the skewers on a serving platter.
- Drizzle or brush the pesto over the skewers, or serve it on the side as a dipping sauce.
- Serve the pesto tortellini skewers immediately.
Nic’s Notes: This recipe yields approximately 20-30 skewers, which should be enough for 15-20 people as an appetizer . You can easily adjust the amounts of ingredients to suit your needs.
