INGREDIENTS
For the bread:
1/3 cup
buttermilk
2/3 cup
water
1 tbsp
sugar
1
package (2 1/4 teaspoons) instant active yeast
3 tbsp
olive oil
1
large egg, room temp
1/2 tsp
salt
3 1/4 cups
flour
For the pesto:
2 cups
basil leaves
1/4 cup
olive oil
1/2 tsp
salt
2 tsp
lemon juice
2 tbsp
pine nuts
1 cup
grated parmesan