Vegan Pesto Parmesan Breadsticks
Simple vegan pesto breadsticks topped with vegan parmesan cheese. Wholesome, dairy-free ingredients that mimic the flavor of traditional breadsticks perfectly.
Servings 12 (breadsticks)
Ingredients
- 1 packet active dry yeast (1 packet yields ~2 1/4 tsp)
- 1 Tbsp cane sugar (or granulated – you could also sub maple syrup, or honey if not vegan)
- 2 Tbsp olive oil
- 1 tsp sea salt
- 2 1/2-3 cups unbleached all-purpose flour or whole-wheat pastry flour (I use a mix of the two)
- 3 Tbsp vegan-friendly basil pesto (my recipe below)
- 3-4 Tbsp vegan parmesan cheese
For the Vegan Pesto:
- 2 cups fresh basil (tightly packed // rinsed and thoroughly dried)
- 1/3 cup raw walnuts or pine nuts
- 1/2 cup extra virgin olive oil
- 4 large cloves garlic (chopped)
- 1 healthy pinch (~1/4 tsp) each sea salt and black pepper
- 3 Tbsp vegan parmesan cheese (or sub 2 Tbsp nutritional yeast, or omit)
- 1 Tbsp lemon juice
Instructions
- To make the pesto, add all ingredients to a food processor and mix until combined, leaving a little texture. Taste and adjust seasonings as needed. Store covered in the fridge for up to a couple weeks, though best when fresh. Freeze for longer term storage.
- For the breadsticks, add 1 cup warm water – 110 degrees (43 C) or about the temp of bath water – to a large mixing bowl (amount as original recipe is written // adjust if altering batch size). Make sure it’s not too hot or it will kill the yeast. Sprinkle on yeast and let stand until foamy, about 5 minutes.
- Add the sugar, oil, salt and stir. Using a wooden spoon, slowly add the flour and mix until a dough ball forms. You may not be able to add all 3 cups of flour, so add a little at a time until it won’t accept anymore (amount as original recipe is written // refer to the higher end of the range if altering batch size). You will likely add in more while kneading.
- Transfer dough to a lightly floured surface and knead by hand for 30 seconds to 1 minute, or until a smooth ball comes together.
- Wipe out your mixing bowl and add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size). Add dough back in, flipping a couple times to cover with oil, leaving the seam side down. Cover with plastic wrap and set aside in a warm place for about an hour. The dough should double in size (see photo).
- Cut the dough in half. Reserve one half for later use. Will freeze for up to 3 months, or stay in the fridge for a few days.
- Preheat oven to 450 degrees F (232 C).
- On a floured surface, roll the remaining half of the dough out into a rectangle about 1/4 inch thick. Carefully transfer to a parchment lined baking sheet, reforming it into a rectangle.
- Leaving the edges bare, generously brush with vegan pesto and top with an even layer of vegan parmesan cheese. You could also add a handful of vegan mozzarella if you wish, such as Daiya shreds. In place of the pesto, you could also sub red sauce.
- Bake for 11 – 13 minutes or until the crust and cheese are golden brown. Slice and serve immediately.
Video
Notes
*To make these freezer-friendly for future use, par-bake the whole batch for 5 minutes, slice, cool and store in a freezer-safe bag or container. Pull out and bake on a baking sheet in a 450-degree F (232 C) oven until fluffy and golden brown.
*Nutrition information is a rough estimate.
*Basic dough recipe from Food Republic
*Pesto adapted from Food 52
*Nutrition information is a rough estimate.
*Basic dough recipe from Food Republic
*Pesto adapted from Food 52
Nutrition (1 of 12 servings)
Serving: 1 breadsticks Calories: 86 Carbohydrates: 13 g Protein: 2.4 g Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Sugar: 1 g