Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Pesto Twist [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This beautiful braided bread with fresh cashew-basil pesto will be a new family staple! Its soft and doughy texture makes it ideal for soaking up lots of tomato sauce, making it the perfect bread for pasta night.

Pesto Twist [Vegan]

This Recipe is :

Dairy Free Vegan


For the Bread:

  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 3 tablespoons olive oil
  • 3 cups flour
  • 2 tablespoons sugar
  • 2 teaspoons salt

For the Pesto:

  • 2 cups fresh basil
  • 1 tablespoon nutritional yeast
  • 1/4 cup cashews
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon fresh squeezed lemon juice
  • Pinch red pepper flakes
  • Salt, to taste
  • 1/2 cup olive oil


  1. Add yeast to warm water allow to set until frothy. Add olive oil.
  2. In a large bowl, add flour, sugar, and salt. Give a quick stir so all of the ingredients are evenly distributed.Add yeast mixture into the bowl and mix until the dough is shaggy. Turn out onto floured surface and knead for a few minutes, until dough forms a smooth ball. Grease your bowl and put your dough back in. Cover with a damp tea towel and allow to rise for 2-3 hours.
  3. Meanwhile, make your pesto. Add all ingredients into a blender or food processor and whizz until smooth. Set aside.
  4. Pre-heat oven to 350°F.
  5. On a lightly floured surface, roll out dough, and shape into a thin rectangle.
  6. With a spoon, spread out your pesto.
  7. With the long side facing you, pick up the edge, and tightly roll up the dough just as you would to make cinnamon rolls or a jelly roll. Transfer to a lined baking sheet.
  8. Cut down the center of the entire length of the roll, creating two long pieces. Loosely wrap the pieces around each other a few times. Take both ends of the twist and gently tuck them underneath.
  9. Place in the oven and bake for 30-35 minutes.





Family-friendly vegan dinners and appetizers. I’m Annessia Maillet, one half of vegan recipe and lifestyle blog, Cruelty Free Family. I live in Fredericton, New Brunswick, Canada, where I spend my days peacefully parenting my three kiddos and cooking up vegan grub. I'm Beth DeCarlo. I live in Orlando, Florida, where I co-own Valhalla Bakery, a vegan bakery where I literally get to work as a vegan dessert taste tester. Annessia and I created Cruelty Free Family to share our vegan recipes.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Meyer Lemon Coconut Cream Tarts With Mint and Lavender [Vegan, Raw, Gluten-Free]

To make the crust: put the oats and almonds into a high speed blender and blend until it turns into a thick, slightly crumbly paste. If needed or desired, add a little maple syrup, then press into two tartlet molds or whatever shapes/molds you like. Put in the fridge. To make the lemon coconut cream: put the coconut and cashews into your high speed blender and blend until it turns into a thick paste/butter. Stir in a 1/4 cup lemon juice and the maple syrup until evenly combined (or blend it in). If you'd like more lemon flavour, add more lemon juice! I like mine quite tart - no pun intended, seriously - so I used a full 1/2 cup. Spread this mixture evenly into your crusts, then let them sit in the fridge overnight or for at least a couple hours so the flavours can get to know each other. Garnish with mint, basil, lemon zest, maple syrup or whatever else you like! Life is good!

Spicy Curry Laksa [Vegan]

Curry Laksa [Vegan]

Raspberry Cream Cheese Danish [Vegan]

Baked Chocolate Covered Matcha Mini Doughnuts [Vegan]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

8 comments on “Pesto Twist [Vegan]”

Click to add comment
Floor Isabelle
1 Years Ago

Just made this recipe and it's delicious!

Maddy Sienicki
1 Years Ago

Clara Harris last one, promise.

Clara Harris
16 Jan 2016


Christopher Cortes
1 Years Ago

Alice Verni

Jana Leland
1 Years Ago


Rachel Berner
1 Years Ago


Erica Dewitt
1 Years Ago

Monica Marko

Jen Jen
1 Years Ago

Liz West

13 Jan 2016


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×