Vegan Pesto Parmesan Breadsticks

Quick and Easy Vegan Breadsticks! DIY VEGAN Pesto recipe included!

Sometimes, a girl needs just a breadstick (sans cheese). This is the breadstick for you!

Vegan Breadsticks

While I’m not just a huge bread person, there is something ridiculously satisfying about a breadstick to round out a delicious pasta meal, or dipped straight into rich tomato sauce. I think we can all agree we could use a good breadstick recipe in our back pocket for times such as this.

Vegan Pesto!!

To amp up the flavor of these babies vegan style I whipped up a batch of vegan pesto! It’s super easy. You just sub vegan parmesan for the parmesan cheese (or omit it) and throw in tons of basil, nuts, and olive oil! Blend, blend, blend and you’re as good as gold. Green gold, that is. (Alternatively, just seek out a store bought vegan-friendly pesto for even quicker prep.)

Easy Vegan Pesto!Vegan Breadsticks Proofing

This dough is based off of my favorite, go-to pizza dough. It’s fast, it’s easy, and it doubles in size like a boss. All that’s left to do is roll it out and spread with all of that green gold you must made. So, dang, tasty.

Vegan Pesto Breadsticks!Easy Cheesy Vegan Breadsticks with 7 Ingredient DIY Basil Pesto!

A healthy sprinkle of vegan parm and into the oven they go. Then out they come, fluffy, pillowy sticks of pesto, cheesy, breadstick goodness. Swoon.

Easy Vegan Pesto Breadsticks with Vegan Parm!!Vegan Pesto Breadsticks with DIY Vegan Basil PESTO! #vegan

I was so pleased with how these turned out. They’re:

Pesto infused
Perfectly ‘cheesy’
Slighlty crisp on the edges
And perfect with pasta or marinara

Friends, you’re going to love this recipe! It’s so easy and makes a ton. Freeze your leftovers for meals later in the week. If pesto isn’t your thing, just brush with olive oil and top with the parmesan cheese. You can’t go wrong with basic. Cheers!

Cheesy Pesto Vegan Breadsticks! DIY Vegan Pesto recipe included!

5.0 from 4 reviews

Vegan Pesto Parmesan Breadsticks
Prep time

Cook time

Total time


Simple vegan pesto breadsticks topped with vegan parmesan cheese. Wholesome, dairy-free ingredients that mimic the flavor of traditional breadsticks perfectly.
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4-6

  • 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
  • For the Vegan 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
  • 3 Tbsp vegan parmesan cheese (sub 2 Tbsp nutritional yeast, or omit)
  • 1 Tbsp lemon juice

  1. 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.
  2. 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.
  3. 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.
  4. Transfer dough to a lightly floured surface and knead by hand for 30 seconds to 1 inure, or until a smooth ball comes together.
  5. 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).
  6. 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.
  7. Preheat oven to 450 degrees F.
  8. 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.
  9. 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.
  10. Bake in a 450 degree oven for 11 – 13 minutes or until the crust and cheese are golden brown. Slice and serve immediately.

* To make these freezer-friendly for future use, par-bake the whole batch for 5 minutes, slice, cool and store in a freezer-safe bag or container. Pull out and bake on a baking sheet in a 450 degree oven until fluffy and golden brown.
* Nutrition information reflects 1 of 12 breadsticks
* Basic dough recipe from Food Republic
* Pesto adapted from Food 52

Nutrition Information
Serving size: 1 breadstick Calories: 86 Fat: 2.5 g Carbohydrates: 13 g Sugar: 1 g Sodium: 180 mg Protein: 2.4 g


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      • says

        We’re moving next so I can’t store extra food. I ended up making a half batch of the pesto, a quarter batch of the parm (in my coffee grinder, which I use for spices- not coffee, haha), and the whole batch of dough. Spread it over two nights and it worked out perfectly so there were no leftover parts. It was AMAZING! Thanks for the delicious recipe.

  1. De says

    You, ma’am, are outdoing yourself! I have to try these very soon. Going to try to convince a friend of mine to make it with me for dinner tonight, but if not I’ll do so on my own later. These demand to be made. Thank you!

    • Dana Shultz says

      It doesn’t affect the flavor. It’s actually quite delicious! Hope you give it a go. You could also add some fresh on top once they’re done baking. Hope that helps!

    • Dana Shultz says

      Been there, done that. Hopefully with the par-baking and freezing suggestion, you could just bake 1-2 at a time!

    • Dana Shultz says

      OH yay! That makes me happy. LOVE spin – super amazing pizza + salads. And you can’t go wrong with Succotash!

  2. says

    OMG! Been looking for weeks for the perfect pizza/flatbread recipe for a party appie and this fits the bill. Thanks Dana! Pinned :)

    • Dana Shultz says

      I like them as is with pastas. Otherwise, just a basic marinara, which I link to in the post. Hope that helps!

  3. says

    For a minute I was all “wait, isn’t pesto vegan already?” but then I remembered that people who aren’t me put in cheese. :) These breadsticks sound fabulous!

  4. says

    Oh, wow, I like the way you’re thinking here! The breadsticks look so delicious. Though I’m not sure how “shareable” I would consider them to be.. (:

  5. HippyMom says

    I love your recipe maybe I might try it with some kind of sprouted flour and hemp oil in the pesto and bread. Well good job as always!!!

  6. Maureen says

    Made these last night and dipped them in marinara sauce and they were amazing! I did cheat and used store bought dough but the pesto and “cheese” were so yummy! Thanks :)

    • Dana Shultz says

      Oh good! Glad you liked these Maureen! Sometimes I cheat and buy Trader Joe’s garlic and herb dough. So good! Thanks again for sharing. :D

  7. Jessi says

    I just happened to stumble upon your website and I am so HAPPY that I did. All of your recipes have the ‘everyday’ baker in mind. It’s nice to know that I don’t need a ton of obscure kitchen equipment to make something amazing.
    Thank you for having such inspired recipes.
    A new dedicated follower,

    • Dana Shultz says

      Yay! Glad you found us and are finding inspiration here, Jessi! Let us know if you have any recipe requests or suggestions in the future. We love hearing from readers!

  8. Hannah says

    I haven’t made the breadsticks yet, but the pesto is delicious. Ate it last night on bruschetta and on pasta today. It’s so good! My girlfriend almost didn’t believe it was vegan! Definitely going to be the go-to recipe from now on. Thank you!

  9. Danielle Randon says

    I tried making this bread and I noticed that you made a mistake. Sugar needs to be added to the water in order for the yeast to activate.

      • Danielle Randon says

        No, in order for yeast to activate it has to be warm water WITH sugar. You said to put it in warm water, let it activate and then add sugar. In reality you must add the sugar AND yeast to the warm water in order for it to activate. Are you sure you have actually made this bread before?

        • Dana Shultz says

          Yes, I’ve made it before and it worked perfectly. I have always added the yeast to the warm water, let it foam, then add the sugar along with the other ingredients. It works just fine.


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