• 300g strong flour, plus extra for dusting
  • 1 tsp fine sea salt
  • ¾ tsp yeast
  • 100ml milk
  • 1 tsp oil, for greasing
  • 3 tbsp green pesto
  • 28g pack basil, leaves only, roughly chopped
  • 75g parmesan, grated
  • 40g pine nuts, toasted


  1. 1

    In a bowl of a stand mixer fitted with a bread hook, combine the flour, sea salt and yeast. Gently heat the milk and 100ml water until just warm to the touch, then add it to the bowl. Knead on a medium speed for 5-7 minutes, until springy to the touch. Place into a lightly oiled bowl and cover with clingfilm. Leave to rise for 1-2 hours, until doubled in size.

  2. 2

    Once the dough has doubled in size, roll it out into a 25 x 45cm rectangle. Spread the pesto over the surface, then sprinkle over the basil, 50g parmesan and the pine nuts. Roll the dough up like you would a swiss roll, going from the long side. Cut the dough into 9 even pieces, so that you have 9 twirls.

  3. 3

    Lay the twirls into a 24cm baking dish. Cover with clingfilm and leave to prove for 30-40 minutes. Preheat the oven to 220°C/gas mark 7.

  4. 4

    Once the twirls have proved, sprinkle over the remaining parmesan cheese and bake in the oven for 25-30 minutes, until risen and golden.

Nutritional Details

Each serving provides
  • Energy 846kj 202kcal 10%
  • Fat 8.3g 12%
  • Saturates 2.3g 12%
  • Sugars 1.2g 1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1189kj/284kcal

Each serving provides

22.1g carbohydrate 1.3g fibre 9.0g protein

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