Although I am not a big bread eater, there’s something incredibly satisfying about a delicious breadstick that can be dipped into rich, tomato-based sauce to complete a pasta meal. We can all agree that we could benefit from having a breadstick recipe on hand for such occasions.

To make these vegan babies even more delicious, I made a batch of vegan pesto. It’s easy. It’s super easy. Just substitute vegan Parmesan (or leave it out) for the Parmesan and add tons of basil, walnuts, and olive oil. Blend, blend, and blend some more. You’ll be as good as gold. It’s green gold. You can also use a vegan-friendly pesto that you buy at the store for quicker preparation.

This dough is my go-to Pizza Dough. It’s quick, easy, and doubles in size. It’s just a matter of rolling it out and spreading it with the green gold that you made. So, dang, tasty.

Then sprinkle on some vegan parmesan and bake them. They come out with fluffy, pillowy pesto sticks and cheesy breadstick goodness. Swoon.

These turned out so well. They’re:

fluffy light

Pesto infused

The perfect ‘cheesy.”

The edges are slightly crisp

Pillowy

Comfortable

Enjoyable

Shareable

& Perfect for pasta or marinara

This recipe is sure to be a hit with your friends! This recipe is so simple, and it makes a lot. You can freeze leftovers to use later in the week. If pesto’s not your thing, brush the dish with olive oil before topping it with Parmesan. Basic is always a good choice. Cheers!

Ingredients

• One packet of active dry yeast (each packet yields about 2 1/4 teaspoons)
• Cane sugar or granulated sugar can be substituted for 1 Tbsp.
• 2 Tbsp olive oil
• 1 tsp of sea salt
• 2 1/2-3 cups of unbleached, all-purpose, or whole-wheat flour (I mix the two).
• 3 Tbsp vegan-friendly basil pesto (my recipe below)
• 3-4 Tbsp vegan parmesan cheese

To the Vegan Pesto:

• 2 cups fresh basil (tightly packaged // rinsed thoroughly and dried)
• Raw walnuts or pinenuts, 1/3 cup
• Extra virgin olive oil, 1/2 cup
• Four large cloves of garlic (chopped).
• Sea salt and black Pepper: 1 healthy pinch each (1/4 teaspoon)
• 3 Tbsp vegan parmesan cheese (or sub 2 Tbsp nutritional yeast, or omit)
• Lemon juice, 1 Tbsp

Instructions

• Add all ingredients into a processor and blend until well combined. Adjust seasonings to taste. Store in the refrigerator covered for up to two weeks. However, it is best fresh. Freeze for longer-term storage.
• Add 1 cup of warm water (110 degrees, 43 C, or the temperature of bathwater) to a large bowl. (Amounts are as written in the original recipe; adjust when changing batch size). Be careful not to overheat the water, as this will kill the yeast. Sprinkle yeast on top and allow to foam for 5 minutes.
• Add the oil, sugar and salt. Stir. Add the flour slowly with a wooden spatula and stir until a ball of dough forms. Add a small amount of flour at a time until the dough won’t take any more. (amount written in the original recipe // refer to higher end if changing batch size). You will likely add more flour as you knead.
• Hand-knead the dough for 30 seconds up to 1 minute on a lightly floured surface or until it forms a smooth ball.
• Add 1 Tbsp of olive oil to your bowl (amount according to the original recipe // adjust for batch size). Add the dough back into the bowl, flipping it a few times to coat with oil. Leave the seam-side down. Cover with plastic wrap, and place in a warm area for an hour. The dough should have doubled in size (see picture).
• Divide the dough in two. One-half can be saved for future use. The frozen portion can be kept in the freezer for three months or in the refrigerator for a couple of days.
• Preheat oven to 450 degrees F (223 C).
• Roll the remaining dough into a 1/4-inch thick rectangle on a floured work surface. Transfer the dough to a baking sheet lined with parchment and reform it into a rectangular shape.
• Leave the edges bare and generously brush on vegan pesto. Top with a layer of vegan Parmesan cheese. If you like, you can also add some vegan mozzarella, such as Daiya shredded. You could substitute red sauce for the pesto.
• Bake the crust for 11-13 minutes or until golden brown. Slice and serve right away.