Mix the flour, yeast and salt.
Combine the water with the pesto and mix into the flour with a knife to form a dough.
Knead it on a lightly oiled surface for 10 minutes till smooth.
Return the dough to the bowl and cover with a tea towel. Rest for 1 hour till doubled in size.
Remove the dough from the bowl and 'knock back' to original size.
Divide it into 12 pieces, they should weigh about 80g each.
Roll each one into a sausage then tie them into knots.
Rest them on the baking sheet or stone and cover with a tea towel. Rest for a further hour to double again.
Preheat the oven to 200º.
Bake for 20-25 minutes. When they sound hollow to the tap they are done.