Sources :

See the pizza recipes these were used on.

Pesto Rosso

This took about 15min to make. It’s enough for at least 5 people, and is really easy to make.


  • 100g (oil) dried tomatoes
  • 25g pine nut
  • A (small) clove of garlic
  • Around 15 basil leaves (of all sizes)
  • 7cl olive oil
  • Pepper
  • A teaspoon of tomato coulis


  • Carefully mix the tomatoes, tomato coulis, basil, garlic (peeled and minced), olive oil and pine nut in a blender.

Basil Pesto

This took about 20min to make. It’s enough for at least 5 people, and is relatively easy to make.


  • 50g of basil leaves
  • 100ml olive oil
  • 20g pine nut
  • A bit of coarse salt
  • A clove of garlic
  • 100g of plan tofu


  • Clean and dry the basil.
  • Mix using a blender in small strokes the garlic (chopped), the basil leaves (roughly chopped), the salt, the tofu (crumbled) and half the oil. Don’t stop until the pesto becomes creamy.
  • Add the pine nuts (cut in thin slices) and the remaining oil.


They were good on the pizzas ; I also tasted the rosso pesto with pasta and it was really good, maybe a bit too strong. There definitely was too much of it for the pizzas too, we used maybe 1/4th of what we made.

Overall, I’d give them a 4/5.