The fancy version involves making an “X” shape in the end of a cherry tomato and stuffing the tomato with the pesto filling.
I prefer to spread it on grilled bread and top with chopped fresh garden tomatoes to make bruschetta.
8-12 basil leaves (around 2 cups)
2 or 3 cloves garlic (depending on size)
1/4 c. pine nuts (toasted preferably)
1/4 c. Parmesan cheese
6 oz. low fat cream cheese (or Neuchâtel preferably)
1/2 c. Olive Oil
Pulse all solid ingredients together in a food processor while drizzling olive oil into the mixture. Blend until smooth.
Brush fresh bread with olive oil and grill or broil.
Spread pesto mix onto bread, top with chopped tomatoes and extra cheese if desired.
Enjoy with a low-tannin light red, or rosé wine.
My wine pairing suggestion is a pink Sangiovese like this one. Il Rosé di Casanova- La Spinetta. Around $15.