Vegan Pesto & Breadsticks adapted from Minimalist Baker here
Bread:
1 (~2 1/4 tsp) packet active dry yeast
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 (we used a mix of the two)
3 Tbsp Vegan-friendly Basil Pesto (recipe below)
Pesto:
2 cups (tightly packed) fresh basil, rinsed and thoroughly dried
1/3 cup raw walnuts or pine nuts
1/2 cup extra virgin olive oil
4 large cloves garlic, chopped
Healthy pinch each (~1/4 tsp) sea salt and black pepper
2 Tbsp nutritional yeast
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, 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 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.
Bread:
1 (~2 1/4 tsp) packet active dry yeast
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 (we used a mix of the two)
3 Tbsp Vegan-friendly Basil Pesto (recipe below)
Pesto:
2 cups (tightly packed) fresh basil, rinsed and thoroughly dried
1/3 cup raw walnuts or pine nuts
1/2 cup extra virgin olive oil
4 large cloves garlic, chopped
Healthy pinch each (~1/4 tsp) sea salt and black pepper
2 Tbsp nutritional yeast
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, 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 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.
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Copyright 2023 by Julie Shanson
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