Vegan Pesto Parmesan Breadsticks

Vegan Pesto Parmesan Breadsticks requires about 32 minutes from start to finish. One portion of this dish contains around 15g of protein, 50g of fat, and a total of 736 calories. This recipe serves 4. For $2.24 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. This recipe is liked by 1999 foodies and cooks. A mixture of whole wheat pastry flour, sea-salt, sea salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Minimalist Baker. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Pesto Breadsticks, Pesto Breadsticks, and Parmesan Breadsticks.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 12 minutes

 

Ingredients:

1 ( - 2 1/4 tsp) packet active dry yeast

3 Tbsp Vegan-friendly Basil Pesto (my recipe below)

1 Tbsp cane sugar (or granulated - you could also sub maple syrup, or honey if not vegan)

1/2 cup extra virgin olive oil

2 cups (tightly packed) fresh basil, rinsed and thoroughly dried

4 large cloves garlic, chopped

1 Tbsp lemon juice

2 Tbsp olive oil

3-4 Tbsp Vegan Parmesan

1/3 cup raw walnuts or pine nuts

1 tsp sea salt

Healthy pinch each ( - 1/4 tsp) sea salt and black pepper

3 Tbsp vegan parmesan cheese (sub 2 Tbsp nutritional yeast, or omit)

2 1/2 - 3 cups unbleached all purpose flour or whole wheat pastry flour (I use a mix of the two)

Equipment:

food processor

mixing bowl

wooden spoon

plastic wrap

baking sheet

oven

Cooking instruction summary:

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, or about the temp of bath water - to a large mixing bowl. 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. You will likely add in more while kneading.Transfer dough to a lightly floured surface and knead by hand for 30 seconds to 1 inure, or until a smooth ball comes together.Wipe out your mixing bowl and add 1 Tbsp olive oil. 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.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 in a 450 degree oven for 11 - 13 minutes or until the crust and cheese are golden brown. Slice and serve immediately.

 

Step by step:


1. 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, or about the temp of bath water - to a large mixing bowl. Make sure it's not too hot or it will kill the yeast. Sprinkle on yeast and let stand until foamy, about 5 minutes.

2. 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. You will likely add in more while kneading.

3. Transfer dough to a lightly floured surface and knead by hand for 30 seconds to 1 inure, or until a smooth ball comes together.Wipe out your mixing bowl and add 1 Tbsp olive oil.

4. 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).

5. 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.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.

6. Bake in a 450 degree oven for 11 - 13 minutes or until the crust and cheese are golden brown. Slice and serve immediately.


Nutrition Information:

Quickview
735 Calories
15g Protein
50g Total Fat
63g Carbs
53% Health Score
Limit These
Calories
735
37%

Fat
50g
77%

  Saturated Fat
7g
46%

Carbohydrates
63g
21%

  Sugar
4g
5%

Cholesterol
3mg
1%

Sodium
956mg
42%

Get Enough Of These
Protein
15g
30%

Manganese
4mg
212%

Vitamin K
77µg
74%

Selenium
47µg
68%

Vitamin B1
0.68mg
45%

Vitamin E
6mg
44%

Fiber
9g
39%

Phosphorus
384mg
38%

Magnesium
142mg
36%

Vitamin B3
5mg
26%

Copper
0.52mg
26%

Folate
98µg
25%

Iron
4mg
23%

Zinc
3mg
21%

Vitamin B6
0.41mg
21%

Vitamin A
899IU
18%

Vitamin B2
0.27mg
16%

Calcium
122mg
12%

Potassium
416mg
12%

Vitamin B5
0.86mg
9%

Vitamin C
4mg
6%

covered percent of daily need
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