Basil Spinach Pesto Knot Sliders - Daiya Foods, Deliciously Dairy-Free Cheeses, Meals & More

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Basil Spinach Pesto Knot Sliders


  • 700 g fresh pizza dough
  • 2 tbsp fresh parsley, finely chopped
  • 2 large cloves of garlic, minced
  • 1/4 cup olive oil
  • 1 medium zucchini, slice into ¼-inch rounds
  • 1 small eggplant, slice into ¼-inch rounds
  • 2 tbsp ground chia seed
  • 3/4 cup water
  • all-purpose flour, for dusting work surface
  • 1 1/2 cups plain panko breadcrumbs
  • 1 tsp Dried Oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chili flakes, optional
  • 3/4 cup vegetable or sunflower oil, divided
  • 1/2 cup Marinara sauce
  • 1/2 cup Cutting Board Italian 4 Cheeze Style Shreds, divided
  • Basil Spinach Pesto
  • 1 cup basil leaves
  • 1 cup spinach leaves
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tbsp nutritional yeast


Preheat oven to 170°F. Line a baking tray with parchment paper.

Using a scale, divide dough into 8 (80g) portions. Dust work surface with flour and roll each portion into a 7-inch log. Tie each log into a knot and arrange evenly onto prepared baking tray. Turn oven off. Loosely cover dough with a flour dusted tea towel and put tray into the oven, rest dough for 15 minutes.

In a small bowl, stir together chopped parsley, garlic and olive oil.

Using a small food processor, add the pesto ingredients, plus 2 tbsp of the parsley and garlic oil; blitz until smooth. Set aside.

Remove dough from oven. Set oven to 400°F. Brush tops of buns with remaining parsley garlic oil. Bake for 20 minutes until golden brown.

Meanwhile, slice eggplant and zucchini into 8 ¼-inch rounds. In a 9 x 13 pan, stir together panko, dried herbs, salt, pepper and chili flakes. In a medium bowl, stir together ground chia seeds and water. Let rest for 5 minutes to thicken. Coat vegetable pieces with chia mixture and then press into panko crumbs.

In a large non-stick pan, heat 1/4 cup of vegetable oil over medium high heat. Add breaded vegetable pieces, ensuring not to overcrowd the pan, fry on each side for 3 minutes until brown. Continue cooking breaded vegetables, adding reserved vegetable oil as needed.

To assemble, cut each bun in half crosswise. Place bottom half of buns, cut side up, back onto the baking tray. Spread 1 tbsp of pesto onto each piece: top with one slice of eggplant and zucchini, 1 tbsp of marinara sauce, Daiya Shreds. Return to oven and bake until shreds are melted, 5 minutes. Top with bun top and serve.

Tips for cooking with Daiya

45 min
Total Time
20 min
Prep Time
25 min
Cook Time

Free of these allergens

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