Italian food is my favorite “genre” of food, as I like to call it. So of course when Moms Meet asked if I’d like to review Barilla Creamy Genovese Pesto, I was all in.

I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

My friend Christina used to make homemade pesto back when we were fourteen years old, as an after school snack. I kid you not. We were super sophisticated. I’ve loved it ever since. I’ve honestly only had traditional pesto but I have to tell you, after trying this Creamy Genovese style from Barilla, it is my new standard. Here’s why I love it so much:

It is made with cashews instead of the traditional pine nuts and it works! Another break from tradition is the use of sunflower oil instead of olive oil, although it does contain the latter traditional ingredient. It really makes for a creamier, milder sauce, which was kid approved (see my dinner later in the post). I was so impressed with the Barilla Creamy Genovese Pesto, I decided to use it in two different recipes in the same week.

Pesto Toast with Bacon and Egg

Pesto – for breakfast? Indeed my friends. I was inspired by this recipe on the Barilla site and it did not disappoint. Dare I say, this is on par with avocado toast!

1 tablespoon Barilla® Creamy Genovese Pesto

1 slice multi grain bread

1/2 teaspoon butter

1 egg

1 1/2 slices bacon

Salt and pepper, to taste

Butter the bread and slightly toast. Meanwhile fry bacon until crisp and set aside on a paper towel. Then fry the egg sunny side up in the same pan with bacon grease, sprinkling with salt and pepper. Spread the pesto on the toast. Top with the egg and bacon.

Such an easy and very satisfying breakfast.

Next up, I wanted to showcase the pesto in a more traditional way so I made a pasta dinner.

Cheese Tortellini with Italian Sausage and Pesto

This easy, four ingredient dinner literally came together in minutes. And you know I love an easy recipe (just check here).

1 family size bag cheese and spinach tortellini

2 teaspoons olive oil

1 lb mild Italian sausage

2 tablespoons Barilla® Creamy Genovese Pesto

Boil the pasta according to package directions. Drain and add to large bowl and toss with olive oil. Meanwhile, brown the sausage in a large skillet and cook thoroughly. Drain the fat. Add 1 Tbsp of the pesto to the pasta and toss gently. Add the sausage on top and toss with the remaining pesto. You can serve with a side salad or Tuscan seasoned broccoli and garlic bread.

I love that Barilla is a true Italian brand. Four generations of the Barilla family have been passing down the secrets to great-quality pesto. In fact, Creamy Genovese Pesto is imported from Parma, Italy! I also love that it is an affordable pantry staple. Depending on your taste preferences, a 6.2-ounce jar mixes well with 16 ounces of pasta. If you opt to use less, it will last for your yummy breakfast toast!

You should be able to find Barilla Creamy Genovese Pesto at big box supermarkets all over. Click here to find a store near you.

I’m curious, have you ever tried pesto for breakfast? Let me know in the comments and please make one of these easy recipes. Thanks so much for reading!