salade tortellinis pesto tequila lime
65 minutes • 2-3 servings


A perfect meal salad for the hot days that are continuing here at the moment. Made with cooked tortellini, pesto enhanced with Tequila Lime hot sauce, bocconcini pearls, chopped proscuitto, fresh basil and cherry tomatoes, this recipe is truly in keeping with our current weather. The pesto contains pine nuts, parmesan, chopped garlic, basil leaves, olive oil, salt and pepper to taste. Let sit for 30 to 45 minutes in the refrigerator to let the flavors infuse.


  • 350 g cheese tortellini, cooked and drained
  • 200 g bocconcini pearls
  • 150 g proscuitto, roughly chopped
  • ½ cup coarsely chopped basil
  • 20 cherry tomatoes cut in 2


  • ½ cup pine nuts
  • ½ cup parmesan
  • 1 clove of garlic, chopped
  • 3 cups basil leaves
  • 1 cup olive oil
  • 2 tbsp. tbsp Tequila Lime hot sauce
  • Salt and pepper to taste


  1. In a pan over high heat, roast the pine nuts, remove from the heat and let cool.
  2. In a blender, add the pine nuts, Parmesan, garlic, basil and Tequila Lime hot sauce. Drizzle in the olive oil until creamy. Add salt and pepper to taste.
  3. In a large bowl, combine the cooked tortellini, bocconcini pearls, prosciutto, basil and cherry tomatoes. Add 2 to 3 tbsp. of Tequila Lime pesto and a good drizzle of olive oil.
  4. Reserve in the refrigerator for 30 to 45 minutes before serving.


Jasmin Perreault said:

Excellent accompagnement ou même pour un dîner vite fait au boulot. J’adore le pesto et cette recette était toute désignée. J’ai même ajouté de la sauce piquante parce que mon palais en demandait davantage!

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