Instructions

1. Dissolve the yeast with sugar in the warm water, allow the yeast to proof for a little
2. Add flour and salt into a bowl, use a stand or hand mixer with dough attachment on medium speed while adding slowly the yeast mixture. Increase the speed or turn out the dough and kneed by hand till it forms a clean ball.
3. Transfer to a lightly greased bowl, cover and let rise for about an hour till it has doubled in size.
4.  Prepare the pesto by blending the fresh basil, toasted pine nuts and add olive oil gradually. Make sure not to make the pesto to liquid. Add the parmesan and season with salt and pepper to taste.
5. Roll out the dough in a rectangle, spread the pesto evenly. Roll the dough starting at the short edge. Pinch the ends as you roll. Slice the roll in two lengthwise and braid. Transfer to a lightly greased tin ( 15 cm) , sprinkle with parmesan cheese and cover lightly. Let rise for about 30 minutes.
6. Bake for 45 to 50 minutes in pre heated oven at 180 C degrees, cover midway with aluminum foil to avoid burning the top. Cool on wire rack and serve with some virgin olive oil.