Vegan Pesto Parmesan Breadsticks
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, yeasty breadsticks topped with vegan pesto made from basil, pine nuts, and garlic, finished with vegan parmesan. These dairy-free sticks capture the savory satisfaction of traditional Italian breadsticks. Serve warm as an appetizer or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 packet active dry yeast ((1 packet yields ~2 1/4 tsp) )
- 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 cheese
- 2 cups fresh basil ((tightly packed // rinsed and thoroughly dried) )
- 1/3 cup raw walnuts or pine nuts
- 1/2 cup extra virgin olive oil
- 4 large cloves garlic ((chopped))
- 1 healthy pinch (~1/4 tsp) each sea salt and black pepper
- 3 Tbsp vegan parmesan cheese
- 1 Tbsp lemon juice
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 12m
- Sodium
- 48mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 108mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 48MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.