Please click here for a super nice and easy to make classic and creamy Genovese pesto sauce ideal for this delicious recipe.
For the creme cheese I normally use Philadelphia light or original but a nice creamy Greek style yoghurt is also very nice.
Whenever I make my pesto sauce I always make some extra and keep it in an airtight jar in the fridge - it can last for a good few days. You could freeze it too but I personally don’t like that. I love it fresh, fresh fresh.
My love for pesto sauce originates a good while back and I love it because it is super delicious, healthy and soo versatile since it can be served with so many dishes, in so many ways and at any time in the day. I mean it. Throw a poached egg on and ... oh, la la! Perfect breakfast or even lunch, right?
Kids and hubby love this recipe and unanimously said to make it again and again but also said I should put it up on Ramona’s Cuisine, so it is now fully accredited ;-). I obeyed as always and listened to their wishes, so here it is.
Oh, but they is so right though , this cream cheese and pesto with those beautifully pan cooked tomatoes served on a nice and crispy toasted homemade bread or a sourdough is .... ahh ?? just pure perfection.
I am so sure you will throughly enjoy this simple but yet so pestolicious recipe!
Thank you so much for stopping by!