1-First Step: Prep and Mise en Place Gather all ingredients and measure them out. Rinse basil leaves and pat dry to remove excess water. If using baby tomatoes, rinse and set aside. Measure out ¼ cup pine nuts and an extra 2 tablespoons that will be toasted for garnish. Grate the Parmesan and set aside ¼ cup for finishing. Mince the garlic if you prefer not to use a food processor for a chunkier pesto texture.

2-Second Step: Toast the Pine Nuts Place ¼ cup plus 2 tablespoons pine nuts in a small sauté pan over medium heat. Toast, stirring frequently, until lightly browned and aromatic, about 3-5 minutes. Keep a close eye on them; pine nuts can go from golden to burnt quickly. Reserve 2 tablespoons of the toasted nuts for serving and transfer the rest to a bowl to cool for the pesto.

3-Third Step: Make the Pesto In a blender or food processor, combine 4-5 tablespoons olive oil and 2 cups fresh basil leaves. Pulse or blend for about 60 seconds until the basil is combined but not fully smooth. Scrape down the sides as needed. Add ¼ cup pine nuts, 1 ½ tablespoons garlic, ½ cup Parmesan cheese, ½ teaspoon salt, and 1/8 teaspoon black pepper. Blend until you reach your desired consistency. If the pesto is too thick, add an extra tablespoon of olive oil or a splash of the pasta cooking water to loosen the sauce. Taste and adjust salt or cheese as needed.

4-Fourth Step: Cook the Tortellini Fill a large pot with salted water and bring to a rolling boil. Add 20 oz fresh cheese tortellini and cook according to package directions: 2-4 minutes for fresh tortellini or 15-20 minutes for dried. Stir occasionally to prevent sticking. Test one piece for doneness; fresh tortellini should be tender but still slightly firm to the bite. Drain the tortellini but do not rinse it. Returning the pasta to the pot while hot helps the pesto cling to the surface for better flavor coverage.

5-Fifth Step: Combine and Finish Return the drained tortellini to the dry pot. Add the prepared pesto and stir gently until each piece is evenly coated. If the sauce seems too thick, add 1-2 tablespoons of pasta water to loosen it. Fold in halved baby tomatoes if you like them fresh, or sauté the tomatoes in 2 tablespoons olive oil until they burst for a roasted flavor before adding to the pasta.

6-Final Step: Garnish and Serve Plate the warm pesto tortellini and garnish with the reserved toasted pine nuts and the remaining grated Parmesan cheese. Serve immediately so the cheese melts slightly over the hot pasta. For a finishing touch, drizzle a little extra virgin olive oil over each serving and crack a bit more black pepper if desired.