pesto bread sticks


  • 1 pack (2 ¼ cdtas) of dry bakery yeast
  • 1 tbsp cane sugar ( maple syrup can also be used)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 ½ – 3 cups of all-purpose flour or wholemeal bakery flour
  • 3 tbsp vegan pesto
  • 3-4 vegan parmesan cdas
  • vegan pesto:
  • 2 cups fresh, washed basil and well dried
  • ⅓ cup of raw nuts or pine nuts
  • ½ cup of olive oil
  • 4 large, chopped garlic cloves
  • A generous pinch (about ¼ tbsp) of salt and pepper
  • 3 tbsp parmesan vegan
  • 1 tbsp lemon juice
  • parmesan vegan:
  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 3/4 tsp salt
  • ¼ cdta of garlic powder


To make the pesto, add all the ingredients to the blender jar, blend and mix until well combined, leaving a slightly grainy texture. Taste and adjust salt and pepper if necessary. You can store it in the refrigerator, tightly covered, for up to a couple of weeks, although it is better fresh. you can freeze it to store it longer.

To make the parmesan simply crush and mix the ingredients in the blender jar, you can store it in the refrigerator for a few weeks.

To make the sticks of bread, add a cup of hot water (about 43 degrees Celsius) to a large bowl. make sure it’s not too hot or it will kill the yeast. sprinkle with yeast and let stand until foamy, about 5 minutes.

Add sugar, salt and oil and mix. Using a wooden spoon, add the flour and mix until you get a ball of dough. it may not be necessary to add all 3 cups of flour, so add little by little until it won’t accept any more. you may need to add more when kneading.

Transfer the dough to a floured surface and knead with your hands for at least 30 seconds, until the dough is a smooth, even ball.

Clean the bowl and add a tablespoon of oil and the dough, give it a few turns so that it is well impregnated with oil. leave the closing part of the dough down and cover the bowl with plastic film and let it rest in a warm place for about an hour. dough should rise and double in volume.

Cut dough in half. you can use it later (it keeps frozen for 3 months or in the refrigerator for a few days).

Preheat the oven to about 200 degrees c.

On a floured surface, work the dough with the rolling pin giving it a rectangular shape and about half a cm. thick. Carefully place on a baking sheet lined with parchment paper and reshape into a rectangle.

Keeping the edges clean, brush top with pesto and top with a generous layer of vegan Parmesan (you could also use mozzarella vegan or tomato sauce instead of pesto)

Bake about 11-13 minutes until edges and cheese are golden brown and serve immediately

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