Vegan Pesto Swirl Buns
Crispy swirled rolls with fresh herb pesto or aromatic dried tomato pesto – a vegan appetizer or the perfect party food for every occasion!
Why you should make this pesto rolls:
- vegan and plant-based
- super crispy with a refreshing filling
- the dough consists of a few simple ingredients that you already have at home
- learn how to make vegan pesto yourself (2 variants)
- a delicious recipe from the Mediterranean, Italian cuisine
- the swirl buns are perfect as party food or to take away as a snack
- this is the optimal finger food for a good mood on New Year’s Eve and birthdays
Make your own vegan pesto
To make your own pesto, it doesn’t take much time or effort. All ingredients are simply placed in a blender and blended until creamy. Depending on your preference, you can add more or less olive oil for creaminess. The ingredients can vary a lot, creating many different pesto flavours. For example, you can blend a pesto of sun-dried tomatoes & almonds or a pesto of carrot greens & pumpkin seeds. As you can see, you can let your creativity run wild here! The basic ingredients:
- herbs, leafy vegetables, olives or dried tomatoes are the basis for each pesto
- garlic cloves, salt and pepper to taste
- olive oil to mix the pesto nice and creamy
- nutritional yeast replaces the spicy taste of parmesan
- lemon juice for freshness and a pleasant acidity
- nuts and seeds of your choice for that certain crunch and light crispness
Rolls with herb pesto Rolls with dried tomato pesto
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Pesto Swirl Buns
Ingredients
Dough
- 400 g flour
- 200 ml water lukewarm
- 2 tbsp olive oil
- ½ tbsp salt
- 7 g dried yeast
Herb pesto
- 10 g herbs I used parsley and basil
- 4 tbsp olive oil
- 1 garlic clove
- 2 tbsp nutritional yeast
- juice of ½ lemon
- salt and pepper to taste
- 25 g almonds or other nuts
Dried tomato pesto
- 50 g dried tomatoes from the glass
- 4 tbsp of the oil, where the tomatoes were preserved or olive oil
- 1 garlic clove
- 2 tbsp nutritional yeast
- juice of ½ lemon
- salt and pepper to taste
- 25 g almonds or other nuts
Instructions
- Mix all the ingredients for the dough and knead it thoroughly for about 10 minutes. Form a ball out of the dough, cover it with a cloth and let it rise at a warm place for 2-3 hours.
- Place all the ingredients for the herb pesto in a blender and blend thoroughly. Stop the blender at least twice and push the leftovers on the side of the blender down to mix everything well. Place the pesto in a bowl and repeat the process with the dried tomato pesto. If you only want to make one of the two pestos, just double the amount.
- Knead the dough only briefly after the resting period and cut it in two parts. Roll one half into a 40 x 30cm rectangle and spread a pesto over the dough. Fold one half of the rectangle onto the other, so that the shorter sides are on top of each other and a smaller rectangle is created.
- Preheat the oven to 200 degrees Celsius or 356 degrees Fahrenheit.
- Now cut down strips of 2cm thickness along the shorter side of the dough. Take a strip and twist it a few times, then you can roll it into a roll. Place the roll on a baking tray with baking paper and repeat the process with all the strips and then with the other half of the dough and the other pesto.
- Bake the pesto buns in the oven for about 17-20 minutes and serve while still warm.
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