preparation

Put the olive oil and walnuts in a blender. Wash the herbs, dry them and add them to the olive oil and walnuts in the blender. Puree everything on a high level until it's creamy. Add the parmesan, salt and garlic and mix again briefly. Now you can put myAROMA No 85 pepper and No 13 chili in it and stir. Cook the tortellini in saltet water. Drain the water and stir the pasta in the pot with the pesto. Pour parmesan and some fresh lemon juice (alternatively myAROMA No 82 lemon) over it and serve.