Easy Vegan Pesto Rolls

I love New Year’s parties with big buffets of appies and finger food, and have been guilty (more than once) of stuffing myself silly, attempting to tasting all the flavours being offered. And so, with New Year’s parties quickly approaching, I wanted to recreate an appy similar to to the kind I used to love so much in my pre-vegan days.

Easy Vegan Pesto Rolls

I went with a puff pastry roll, because they were always a favourite of mine (and a crowd pleaser, in general). Originally, I thought of doing a kind of sausage roll filling, but decided to keep the filling less complicated. Then I remembered my Savoury Cheesecake Bites that I shared several years ago, and knew that the pumpkin seed pesto used on them would be perfect for this recipe too!

Although you can use a knife to cut your roll into slices, I much prefer using the dental floss method. Simply slide a string of unwaxed dental floss under the roll, until it’s at the thickness that you want to slice, then cross the ends over the top and pull until the floss has sliced through the roll (check out this video for a visual). This method is great for keeping the roll from flattening and the filling from squishing out.

Easy Vegan Pesto Rolls

Easy Vegan Pesto Rolls

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.


Easy Vegan Pesto Rolls

Recipe Type: appetizer
Makes: 15 rolls

Easy Vegan Pesto Rolls

These flavourful rolls are a great party appy.



  • 1 cup Coarsely Chopped Basil, lightly packed
  • 2 tbsp Pumpkin Seeds, raw
  • 1 clove Garlic, chopped
  • 2 tbsp Olive Oil
  • 1 tbsp Nutritional Yeast
  • 1 1/2 tsp Lemon Juice
  • 1 tsp White Miso
  • Salt and Pepper to taste
  • 1 (9×9) sheet Puff Pastry Dough, thawed*



In a food processor, pulse the basil, pumpkin seeds, and garlic until minced. Add oil, nutritional yeast, lemon juice, and miso. Blend until thoroughly combined. Stir in salt and pepper.

Unfold dough. Spread an even layer of pesto over the dough all the way to 3 edges (leave about 1 inch on the forth edge). Starting from the side opposite to the bare edge, roll the dough, like a cinnamon roll, towards the bare edge. Press the seam to give it a bit of a seal. Place the roll in the freezer for 15 minutes.

Pre-heat oven to 400°F and line a baking sheet with parchment paper.

Remove the roll from the freezer and cut into 15 slices. Place on the lined baking sheet and bake for 16 minutes or until lightly browned.

Cool slightly before serving.

Serve warm.


*Some puff pastry is vegan, some is not. To be sure, always check ingredients. Marque Maison Brand and Pepperidge Farm are two vegan friendly brands.
-The bottoms of the rolls can become a tad greasy after baking. I like to place mine on a paper towel to absorb some of the excess oil, as they cool. Then transfer to a nice dish for serving.
-This recipe is easily doubled for larger crowds.




Easy Vegan Pesto Rolls





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