Ingredients
Scale
- 2 cups (40g) packed basil leaves (substitutable with other greens)
- ¼ cup (35g) Australian macadamias
- 1 tablespoon lemon juice (to taste)
- 3 tablespoons nutritional yeast (to taste)
- 1–2 cloves garlic (to taste)
- ½ teaspoon salt (to taste)
- ¼ – ½ cup (65g-125g) extra virgin olive oil
- 2 ½ – 3 cups (315 – 375g) all-purpose or bread flour
- ⅔ cup (165g) warm dairy-free milk
- ½ cup (115g) vegan butter (room temperature)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (10g) instant dry yeast
- 1 tablespoon dried herbs (e.g., oregano, basil, rosemary)
- Pinch of salt (if not using salted butter)
- Melted vegan butter for brushing
- Whole and crushed macadamia nuts for topping
- Cherry tomatoes for decoration
Instructions
- Toast macadamias for enhanced flavor (optional).
- Blend basil, macadamias, lemon juice, nutritional yeast, garlic, and salt into a paste.
- Add olive oil while blending until a thick paste forms.
- Mix flour, dairy-free milk, vegan butter, sugar, yeast, dried herbs, and salt until combined.
- Knead the dough until soft and stretchy.
- Let the dough rise until doubled in size.
- Roll out dough, spread pesto, fold, and braid.
- Form into a wreath shape and let rise again.
- Preheat oven and bake until golden brown.
- Garnish with melted vegan butter, crushed nuts, and cherry tomatoes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the dough rises in a warm spot for the fluffiest results.
Adjust garlic and salt in pesto according to taste preferences.
Experiment with different nuts for various flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg