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:
covered percent of daily need
