Vegan Pesto Parmesan Breadsticks

• Produce

  • 4 large cloves Garlic

• Condiments

  • 3 tbsp Friendly basil pesto, Vegan
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 (~2 1/4 tsp packet Active dry yeast
  • 2 1/2 cups All purpose flour or whole wheat pastry flour, Unbleached
  • 1 tbsp Cane sugar
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Walnuts or pine nuts, raw

• Dairy

  • 3 tbsp Parmesan, Vegan
  • 3 tbsp Parmesan cheese, vegan

• Other

  • 2 cups (tightly packed fresh basil, rinsed and thoroughly dried
  • Healthy pinch each (~1/4 tsp sea salt and black pepper

Found on minimalistbaker.com

Description

Ingredients

• 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 (I use a mix of the two)
• 3 Tbsp Vegan-friendly Basil Pesto (my recipe below)
• 3-4 Tbsp Vegan Parmesan
• 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
• 3 Tbsp vegan parmesan cheese (sub 2 Tbsp nutritional yeast, or omit)
• 1 Tbsp lemon juice

Directions

• 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.

Nutrition