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Pull-Apart Cheesy Pesto Tree


4 Persons

Prep Time

25 Minutes

Cook Time

35 Minutes

Pull-Apart Cheesy Pesto Tree



  1. Preheat the oven to 200C, 180C fan and line a baking tray with parchment paper.
  2. To make the flatbread dough, whisk together the flour, baking powder and sea salt. Add the yogurt and ¾ of the cheese and combine using a wooden spoon, then use clean hands to bring the dough together into a ball.
  3. Divide the dough in half and place one half into a different bowl. Add 2 tablespoons of Bay’s Kitchen Sun Dried Tomato Vegan Pesto to the first half of dough and mix with your hands to thoroughly incorporate it. Add 2 tablespoons of Bay’s Kitchen Classic Basil Vegan Pesto to the other half, mixing well again. The pestos should be speckled throughout the dough - tingeing one half slightly red and the other green!
  4. Divide and shape the doughs into roughly 35g balls - we find it easier to make all of the dough balls first, before assembling the tree, then you can give them a final smooth and shape as you assemble. Place them on a lined tray or plate as you go.
  5. At this point your hands will be sticky - give them a good wash to remove any stuck dough. Leaving your hands slightly damp, assemble your tree on the lined baking tray, starting with a line of 6 dough balls and ending with 1; finishing with 2 dough balls for the trunk. Alternate the flavours in any way as you wish.
  6. Brush the dough ball tree with the whisked egg and sprinkle over the remaining cheese. Place the tray in the oven and bake for 35 minutes, or until golden, puffed and cooked through. If the dough balls start to brown too much, cover lightly with foil - shiny side up.
  7. Meanwhile, make the pesto garlic mayo dips by combining 2-3 tablespoons of Bay’s Kitchen Sun Dried Tomato Vegan Pesto with 2-3 tablespoons Bay’s Kitchen Garlic Infused Vegan Mayonnaise in a small bowl. Repeat with Bay’s Kitchen Classic Basil Vegan Pesto and Bay’s Kitchen Garlic Infused Vegan Mayonnaise to give you a second delicious dip.
  8. When the dough ball tree is cooked, slide it onto a chopping board or serving platter and brush all over with the garlic-infused olive oil. Serve straight away, with the pesto garlic mayo dips and decorate with a rosemary-sprig star, if you wish.

Recipe created by cook and author Emma Hatcher (

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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