As the aroma of freshly baked bread fills the air, I can’t help but think of cozy gatherings and festive celebrations. Enter the Vegan Pesto Bread Wreath, a stunning centerpiece that’s not just visually appealing, but also packed with incredible flavor. This recipe is a delightful way to elevate your holiday meals, combining fluffy brioche-style dough with a luscious macadamia basil pesto. The best part? It’s not only a crowd-pleaser but also easy to whip up, making it perfect for both seasoned home chefs and those just starting their culinary journey. Whether you’re hosting a dinner party or looking for a delicious way to impress your friends, this wreath will surely steal the show. Ready to get started and create something magical for your table? Let’s dive in! Why is This Wreath a Must-Try? Unforgettable Presentation: The Vegan Pesto Bread Wreath is a stunning centerpiece that will wow your guests and make any table setting memorable. Flavor Explosion: Featuring a delicious macadamia basil pesto, this bread is bursting with rich, nutty flavors that elevate the ordinary to extraordinary. Easy to Make: With straightforward steps, even novice bakers can master this recipe, allowing you to focus on enjoying the process and sharing with loved ones. Versatile Delight: Serve it warm as an appetizer or a side dish at your next gathering – it’s a hit regardless of the occasion! Check out our Cheddar Beer Bread for another fantastic option! Make-Ahead Friendly: Prepare it the night before and let it rise in the fridge for effortless entertaining. This recipe combines convenience with mouthwatering flavors, making it a go-to for busy holiday hosts! Vegan Pesto Bread Wreath Ingredients For the Macadamia Basil Pesto • 2 cups packed basil leaves – The star of the pesto; mixing with spinach or kale adds nutrient diversity. • ¼ cup Australian macadamias – Offers richness and crunch; substitute with almonds or walnuts if needed. • 1 tablespoon lemon juice – Brightens flavors; adjust to your preferred tartness level. • 3 tablespoons nutritional yeast – Imparts a cheesy umami flavor; can be omitted for a nut-free option or replaced with ground cashews. • 1-2 cloves garlic – Essential for robust flavor; feel free to alter the amount based on your taste. • ½ teaspoon salt – Elevates overall taste; modify according to your preference. • ¼ – ½ cup extra virgin olive oil – Binds the pesto ingredients; use any neutral oil if olive oil isn’t available. For the Wreath Dough • 2 ½ – 3 cups all-purpose flour or bread flour – Provides structure to the bread; begin with less flour and add as needed for the right consistency. • ⅔ cup warm dairy-free milk – Hydrates the dough beautifully; any plant-based milk works well here. • ½ cup vegan butter – Adds a lush richness; coconut oil is a suitable swap for a dairy-free option. • 2 tablespoons granulated sugar – Sweetens the dough and aids yeast activation; maple syrup can be a natural alternative. • 1 tablespoon instant dry yeast – For leavening the bread; easy to use without the need for proofing. • 1 tablespoon dried herbs (e.g., oregano, basil) – Enhances the flavor profile of the dough. • Pinch of salt – Important for flavor balance, particularly if not using salted butter. For Decorating • Melted vegan butter – Brushed on after baking for a luscious finish. • Whole and crushed macadamia nuts – Adds delightful texture and nutty flavor. • Cherry tomatoes – These provide a fresh, colorful garnish that brightens the final dish. This Vegan Pesto Bread Wreath is the perfect blend of creativity and flavor to grace your table! Step‑by‑Step Instructions for Vegan Pesto Bread Wreath Step 1: Make the Pesto Begin by preparing the Macadamia Basil Pesto. If desired, toast ¼ cup of macadamia nuts for added depth. In a food processor, combine 2 cups packed basil leaves, 1 tablespoon lemon juice, 3 tablespoons nutritional yeast, 1-2 cloves garlic, and ½ teaspoon salt. Pulse the mixture until chunky, then drizzle in ¼ to ½ cup extra virgin olive oil while blending until a smooth paste forms. Taste and adjust seasoning if needed. Step 2: Prepare the Dough Next, it’s time to create the wreath dough. In a large mixing bowl, combine 2 ½ to 3 cups all-purpose flour, ⅔ cup warm dairy-free milk, ½ cup vegan butter, 2 tablespoons granulated sugar, 1 tablespoon instant dry yeast, 1 tablespoon dried herbs, and a pinch of salt. Mix until a shaggy dough forms, then knead by hand or with a stand mixer for about 5-10 minutes until the dough is soft and stretchy. Step 3: First Rise Now, allow the dough to rise. Shape it into a ball and place it in a lightly greased bowl, covering it with a clean kitchen towel. Set the bowl in a warm area of your kitchen for about 1-2 hours, or until the dough has doubled in size. If you prefer, you can let it rise overnight in the refrigerator for added flavor. Step 4: Shape the Wreath After the first rise, it’s time to shape your Vegan Pesto Bread Wreath. On a lightly floured surface, roll out the dough into a rectangle approximately 24 by 8 inches. Spread a generous layer of the prepared pesto over two-thirds of the rectangle. Fold the uncoated section over the pesto-covered part and cut the dough into three equal strips. Braid the strips together, then carefully form the braid into a circular wreath shape, pinching the ends to seal. Step 5: Second Rise Let your beautifully shaped wreath rise again. Place it on a lined baking sheet and cover it loosely with a kitchen towel. Allow it to rest in a warm spot for about 1 hour, or until it has increased in size by about 20%. This rise will contribute to the final texture of the Vegan Pesto Bread Wreath. Step 6: Bake Preheat your oven to 350°F (180°C). Once the dough has risen, pop the wreath into the oven and bake for 25-30 minutes. You’ll know it’s ready when the crust turns a lovely golden-brown, and the bread feels firm to the touch. This is the moment your kitchen will be filled with the delightful aroma of freshly baked bread! Step 7: Decorate After removing the Vegan Pesto Bread Wreath from the oven, brush the top generously with melted vegan butter. Sprinkle whole and crushed macadamia nuts for added texture, and add a few cherry tomatoes for a pop of color. Serve the wreath warm, and watch as everyone gathers around this stunning centerpiece at your gathering. What to Serve with Vegan Pesto Bread Wreath The delightful combination of warm, buttery bread and rich pesto creates endless meal possibilities for your table. Mixed Green Salad: A refreshing mix of arugula and spinach lightly dressed in lemon vinaigrette balances the richness of the wreath beautifully. Roasted Vegetables: Seasonal veggies, roasted to caramelize their natural sweetness, provide a lovely contrast in texture and color that enhances your meal. Garlic Bruschetta: This zesty appetizer, with its fresh tomatoes and basil, mirrors the flavors of the wreath and adds an inviting crunch. Stuffed Bell Peppers: Colorful peppers filled with quinoa, beans, and spices make for a hearty side that complements the vegan theme without overpowering. Vegan Cheese Platter: Serve a selection of your favorite vegan cheeses alongside fruits and nuts; it adds a simple yet elegant touch to the experience. Chardonnay or Pinot Grigio: A crisp glass of white wine brightens the flavors and enhances the overall dining experience, especially for special occasions. Lemon Sorbet: End your meal on a refreshing note with this light, citrusy dessert that cleanses the palate after your flavorful feast. Pineapple Coconut Mocktail: A sweet and tangy refreshment that provides a tropical flair and complements the nutty notes of the Vegan Pesto Bread Wreath. Hummus and Veggie Sticks: This dip, paired with an assortment of crunchy vegetables, offers a healthy and colorful addition that’s perfect for snacking. Herb-Infused Olive Oil: Serve alongside fresh crusty bread for dipping; it enhances the flavor profile and provides a deliciously aromatic experience. Vegan Pesto Bread Wreath Variations Feel free to get creative with your Vegan Pesto Bread Wreath! The beauty of this recipe lies in its versatility and endless possibilities. Nut-Free Pesto: Substitute macadamias with sunflower seeds for a budget-friendly and nut-free version. The result is just as creamy and delicious! Herb Variation: Try using fresh parsley, cilantro, or a mix of your favorite herbs in the pesto for a unique flavor twist that adds depth to your dish. Spicy Kick: Add 1-2 teaspoons of red pepper flakes to the dough or the pesto for a spicy variation that elevates the flavor and warms the palate. Savory Additions: Incorporate olives or sun-dried tomatoes into the filling for bursts of flavor that contrast the creamy pesto. Cheesy Flavor Boost: Mix in some vegan parmesan cheese into the dough for a delightful umami kick, taking this gorgeous wreath to the next level. Seasonal Twist: In the fall, add pumpkin spice to the dough or use a butternut squash blend in the pesto, creating a festive twist perfect for gatherings. Sweet Touch: For a unique dessert version, add a hint of maple syrup and cinnamon to the dough and fill with a sweet almond paste for a delightful treat. Baked after Freezing: If you have leftovers, freeze the unbaked shaped wreath. Simply thaw and allow to rise before baking, making it perfect for spontaneous gatherings. Your kitchen is a canvas, and with each variation, you can create an equally impressive centerpiece while trying a beautiful recipe like this Vegan Pesto Bread Wreath. And if you’re in the mood for another delicious bread recipe, consider our Cheddar Beer Bread or indulge in some lovely Cinnamon Sugar Donut Bread. Happy cooking! How to Store and Freeze Vegan Pesto Bread Wreath Room Temperature: Store the Vegan Pesto Bread Wreath in an airtight container for up to 3 days at room temperature to maintain its freshness. Fridge: For longer freshness, keep the wreath in the refrigerator for up to a week. Wrap it in cling film or store it in an airtight container to prevent drying out. Freezer: Wrap the cooled wreath tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheating: To enjoy the wreath warm again, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This refreshes its texture and flavor beautifully. Expert Tips for Vegan Pesto Bread Wreath Warm Environment: Ensure the dough rises in a warm area, ideally 75-78°F, to achieve that perfectly airy texture in your Vegan Pesto Bread Wreath. Overnight Rise: For easier preparation, shape and refrigerate the unbaked wreath overnight; just remember to not wrap it too tightly. Proper Proofing: If using traditional yeast, always proof it in warm milk with a pinch of sugar until bubbly to ensure proper rise and flavor. Watch Your Bake: Keep an eye on the wreath while baking; cover it with foil if it begins to brown too quickly, ensuring even cooking. Custom Flavors: Don’t hesitate to experiment by adding sun-dried tomatoes or olives to the pesto for a unique twist in each Vegan Pesto Bread Wreath. Make Ahead Options These Vegan Pesto Bread Wreaths are perfect for busy cooks looking to save time during festivities! You can prepare the dough and shape the wreath up to 24 hours in advance. Simply allow it to rise, then cover it loosely with plastic wrap and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before the second rise to ensure it regains warmth and expands properly. The macadamia basil pesto can also be made up to 3 days ahead and stored in an airtight container in the fridge; just give it a stir before spreading. This make-ahead strategy allows you to enjoy a stunning centerpiece with minimal hassle and just as delightful flavors when it’s time to serve! Vegan Pesto Bread Wreath Recipe FAQs How ripe should the basil leaves be for the pesto? Absolutely! For the best flavor, select fresh basil leaves that are vibrant green and not wilted or bruised. If they show dark spots all over, they won’t blend well and will affect the flavor of your pesto. What’s the best way to store leftovers? It’s very simple – just place the Vegan Pesto Bread Wreath in an airtight container at room temperature for up to 3 days. If you want to keep it fresher for longer, pop it in the fridge where it can last up to a week! Can I freeze the Vegan Pesto Bread Wreath? Yes, you can! Specifically, wrap the cooled bread tightly in plastic wrap, then in aluminum foil to avoid freezer burn. It can be stored like this for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge before reheating. What if my dough doesn’t rise? No worries! If your dough doesn’t rise as expected, it’s most likely due to the yeast. Ensure you’re using fresh, unexpired yeast, and your rising environment is warm (75-78°F works best). If you used traditional yeast, remember to proof it with warm milk and sugar until bubbly before incorporating it into the dough. Can dogs eat this Vegan Pesto Bread Wreath? While this wreath is vegan, avoid giving it to pets due to certain ingredients like garlic, which can be harmful to dogs. Always consult your veterinarian for safe food options for your furry friends. Can I modify the recipe for gluten-free needs? Certainly! You can use a gluten-free all-purpose flour blend instead of regular flour to make the Vegan Pesto Bread Wreath gluten-free. However, the texture may be slightly different, so add a little extra hydration to your dough to achieve that fluffy feel! Vegan Pesto Bread Wreath: A Show-Stopping Holiday Delight Make this Vegan Pesto Bread Wreath to impress your guests with a stunning presentation and delicious flavors, perfect for any festive gathering. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsFirst Rise 2 hours hrsTotal Time 3 hours hrs Servings: 8 slicesCourse: AppetizersCuisine: VeganCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Macadamia Basil Pesto2 cups packed basil leaves The star of the pesto; mixing with spinach or kale adds nutrient diversity.0.25 cups Australian macadamias Offers richness and crunch; substitute with almonds or walnuts if needed.1 tablespoon lemon juice Brightens flavors; adjust to your preferred tartness level.3 tablespoons nutritional yeast Imparts a cheesy umami flavor; can be omitted for a nut-free option or replaced with ground cashews.1-2 cloves garlic Essential for robust flavor; feel free to alter the amount based on your taste.0.5 teaspoon salt Elevates overall taste; modify according to your preference.0.25-0.5 cups extra virgin olive oil Binds the pesto ingredients; use any neutral oil if olive oil isn't available.For the Wreath Dough2.5-3 cups all-purpose flour or bread flour Provides structure to the bread; begin with less flour and add as needed for the right consistency.0.67 cups warm dairy-free milk Hydrates the dough beautifully; any plant-based milk works well here.0.5 cups vegan butter Adds a lush richness; coconut oil is a suitable swap for a dairy-free option.2 tablespoons granulated sugar Sweetens the dough and aids yeast activation; maple syrup can be a natural alternative.1 tablespoon instant dry yeast For leavening the bread; easy to use without the need for proofing.1 tablespoon dried herbs (e.g., oregano, basil) Enhances the flavor profile of the dough.1 pinch salt Important for flavor balance, particularly if not using salted butter.For Decoratingmelted vegan butter Brushed on after baking for a luscious finish.whole and crushed macadamia nuts Adds delightful texture and nutty flavor.cherry tomatoes These provide a fresh, colorful garnish that brightens the final dish. Equipment Food processormixing bowlBaking sheetkitchen towel Method Preparation StepsBegin by preparing the Macadamia Basil Pesto. If desired, toast ¼ cup of macadamia nuts for added depth. In a food processor, combine 2 cups packed basil leaves, 1 tablespoon lemon juice, 3 tablespoons nutritional yeast, 1-2 cloves garlic, and ½ teaspoon salt. Pulse the mixture until chunky, then drizzle in ¼ to ½ cup extra virgin olive oil while blending until a smooth paste forms. Taste and adjust seasoning if needed.Next, it’s time to create the wreath dough. In a large mixing bowl, combine 2 ½ to 3 cups all-purpose flour, ⅔ cup warm dairy-free milk, ½ cup vegan butter, 2 tablespoons granulated sugar, 1 tablespoon instant dry yeast, 1 tablespoon dried herbs, and a pinch of salt. Mix until a shaggy dough forms, then knead by hand or with a stand mixer for about 5-10 minutes until the dough is soft and stretchy.Now, allow the dough to rise. Shape it into a ball and place it in a lightly greased bowl, covering it with a clean kitchen towel. Set the bowl in a warm area of your kitchen for about 1-2 hours, or until the dough has doubled in size.After the first rise, it’s time to shape your Vegan Pesto Bread Wreath. On a lightly floured surface, roll out the dough into a rectangle approximately 24 by 8 inches. Spread a generous layer of the prepared pesto over two-thirds of the rectangle. Fold the uncoated section over the pesto-covered part and cut the dough into three equal strips. Braid the strips together, then carefully form the braid into a circular wreath shape, pinching the ends to seal.Let your beautifully shaped wreath rise again. Place it on a lined baking sheet and cover it loosely with a kitchen towel. Allow it to rest in a warm spot for about 1 hour, or until it has increased in size by about 20%.Preheat your oven to 350°F (180°C). Once the dough has risen, pop the wreath into the oven and bake for 25-30 minutes. You'll know it’s ready when the crust turns a lovely golden-brown, and the bread feels firm to the touch.After removing the Vegan Pesto Bread Wreath from the oven, brush the top generously with melted vegan butter. Sprinkle whole and crushed macadamia nuts for added texture, and add a few cherry tomatoes for a pop of color. Nutrition Serving: 1sliceCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 180mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 30mgIron: 2mg NotesStore in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Freeze for up to 3 months and reheat in a preheated oven. Tried this recipe?Let us know how it was!
