Vegan Pesto Bread Wreath Recipe

If you’re on the hunt for a beautiful, flavorful, and utterly satisfying bread centerpiece, I’ve got just the thing for you. This Vegan Pesto Bread Wreath Recipe not only looks stunning on your dining table but bursts with fresh basil and nutty macadamia flavors that will have everyone asking for seconds. I absolutely love how this recipe combines homemade vegan pesto with soft, pillowy bread in a stunning braided wreath shape — it’s as fun to make as it is delicious to eat. Trust me, once you try this, it’ll become your go-to festive treat or weekend project in the kitchen.

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Ingredients You’ll Need

The harmony of fresh basil, creamy macadamias, and lightly sweetened dough is what makes this Vegan Pesto Bread Wreath Recipe so special. When shopping, aim for fresh and vibrant basil, quality olive oil, and good bread flour for the best texture and flavor.

• Basil leaves: Fresh is best — if you can grab basil right from a plant, that’s a game changer for taste.
• Macadamia nuts: Aussie macadamias add buttery richness; toasting them lightly brings out even more flavor.
• Lemon juice: Adds brightness and balances the richness of the nuts and oil in the pesto.
• Nutritional yeast: Brings a subtle cheesy flavor to the vegan pesto without any dairy.
• Garlic cloves: Use to your taste — one clove gives a mild kick, two for more punch.
• Salt: Enhances all the flavors — don’t skip it!
• Extra virgin olive oil: Choose a fruity, good-quality one for your pesto; it really shines here.
• All-purpose or bread flour: Bread flour leads to a better texture, but all-purpose works fine.
• Dairy-free milk (warm): Makes the dough soft and silky; you can use almond, soy, or oat milk.
• Vegan butter (room temperature): Essential for that tender crumb, and it adds subtle richness.
• Granulated sugar: Feeds the yeast, helps the bread rise beautifully.
• Instant dry yeast: Saves prep time since you don’t need to proof it beforehand.
• Dried herbs (oregano, basil, rosemary): Adds an herby aroma and subtle flavor to the dough.
• Melted vegan butter (for decorating): Makes the finished wreath glossy and tasty.
• Whole and crushed macadamia nuts: For a crunchy, nutty topping.
• Cherry tomatoes: Adds color and a juicy pop — I adore the combo.

Variations

One of my favorite things about this Vegan Pesto Bread Wreath Recipe is how flexible it is — you can customize the filling and topping to suit different seasons or dietary preferences. I like switching up herbs or nuts to keep things interesting.

• Kale or spinach pesto: When basil isn’t in season, I’ve swapped in spinach or kale for a more earthy twist, and it still tastes amazing.
• Walnut or cashew pesto: For a different nutty flavor, try walnuts or cashews instead of macadamias.
• Spicy kick: Add a pinch of chili flakes to the pesto for some heat — my family loves that little surprise.
• Herb swaps: Dried thyme or marjoram in the dough add new flavor layers depending on what you have on hand.

How to Make Vegan Pesto Bread Wreath Recipe

Step 1: Whip Up Your Macadamia Basil Pesto

Start by toasting your macadamia nuts in a dry frying pan for about 5 minutes until they smell fragrant — this step really amps up their flavor. Then toss the basil, toasted macadamias, lemon juice, nutritional yeast, garlic, and salt into your food processor. Pulse until everything breaks down into a rough paste. Next, drizzle in your extra virgin olive oil while the processor runs until you get a thick, creamy pesto. I like to stop now and then to scrape down the sides so it blends evenly. Give it a taste and adjust salt, lemon, or garlic until it sings.

Step 2: Make the Soft, Herby Dough

Into the mixer bowl or a large mixing bowl, add your flour, warm dairy-free milk, vegan butter, sugar, instant yeast, dried herbs, and salt (if your butter isn’t salted). If you have a stand mixer, hook attachment is your friend here — knead for 5-10 minutes until the dough feels soft and stretchy. If you’re kneading by hand, it might take a little longer — about 10 minutes. The dough should be slightly tacky but not sticky; if it clings to your fingers, sprinkle in a bit more flour and keep kneading. Place the dough in a clean bowl, cover with a tea towel, and set it somewhere warm to rise for 1-2 hours, until it’s doubled in size. Pro tip: For an overnight rise, pop it in the fridge; it’s easier to shape the next day!

Step 3: Create and Shape the Pesto Bread Wreath

Flour your work surface lightly and roll the dough into a rectangle roughly 60 x 20 cm (24 x 8 inches). Spread your vibrant pesto over about two-thirds of the dough, leaving one-third plain — that’s your folding area. Fold over the plain third to cover part of the pesto, then fold the remaining portion back over to encase the filling. Using a sharp knife, carefully cut the dough into three long strips. Flip the strips so the pesto side is facing up — this is the fun part! Now, braid the strips tightly and evenly, starting from the middle of your braid. When complete, bring the braid ends together to form a circle, pinching them to seal. I find transferring the shaped wreath onto parchment paper makes it easier to handle and bake. Cover the wreath with a tea towel and let it rest in a warm spot for at least an hour until it puffs up about 20%.

Step 4: Bake and Beautify Your Wreath

Preheat your oven to 180°C (350°F). Bake the wreath for 25-30 minutes until golden brown and firm to the touch but still soft inside. If your oven has hot spots, keep an eye for over-browning — tent with foil if needed. When you take it out, brush with melted vegan butter to create a glossy finish. Sprinkle whole and crushed macadamias on top, then tuck in some cherry tomatoes for a burst of color and juicy zing. Let the wreath cool slightly before slicing — if you can wait that long!

How to Serve Vegan Pesto Bread Wreath Recipe

Garnishes

I often brush the baked wreath with extra melted vegan butter for that glossy, appetizing sheen, then sprinkle on some whole and crushed macadamia nuts for a bit of crunch. Cherry tomatoes aren’t just pretty—they offer juicy bursts of acidity that balance the bread’s richness perfectly. Sometimes, for a festive touch, I add fresh basil leaves or a drizzle of balsamic glaze right before serving.

Side Dishes

This bread wreath pairs wonderfully with a fresh green salad tossed in lemon vinaigrette or a vibrant tomato and cucumber salad to echo the herbaceous notes. For cozy dinners, a bowl of creamy vegan tomato soup or butternut squash soup alongside this wreath is pure comfort food heaven. I’ve also found that a simple charcuterie board with olives, marinated artichokes, and vegan cheeses complements it beautifully.

Creative Ways to Present

For holidays or parties, I like to decorate the wreath with edible flowers and fresh herbs to add color and elegance. You can also turn it into mini wreaths by dividing the dough into smaller portions, perfect for individual servings or fun appetizers. Another trick I’ve tried is adding swirls of sun-dried tomato pesto inside along with the basil pesto—looks striking and tastes fantastic!

Make Ahead and Storage

Storing Leftovers

Leftover wreath keeps well at room temperature for a day in an airtight container, though I recommend eating it fresh for the best texture. If you store it in the fridge, wrap it tightly to keep it from drying out — it’ll last up to 3 days but might lose a bit of its softness.

Freezing

I’ve had great success freezing the wreath whole or cut into slices. Just wrap it well in cling film and aluminum foil, then freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

To bring back that fresh-baked vibe, I pop slices into a toaster oven or regular oven at 160°C (320°F) for about 10 minutes until warmed through. The crust crisps up nicely while the inside stays soft. Avoid microwaving if you want to maintain that delightful texture.

FAQs

Final Thoughts

This Vegan Pesto Bread Wreath Recipe holds a special place in my kitchen rotation — it’s the perfect blend of simple ingredients coming together to create something that feels festive yet homey. Everyone who’s tried it has raved about both the flavor and how impressive it looks on the table. Whether you’re a seasoned baker or just dipping your toes into bread making, this recipe is approachable and rewarding. I wholeheartedly recommend giving it a go; you’ll enjoy the process as much as the delicious, aromatic results!

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