Pour the flour, grated cheese, instant yeast and salt into a large bowl.

With the Hand Mixer on the lowest speed, knead using the dough hook attachments for 7 minutes.

When the dough pulls away from the side of the bowl, form the dough into a ball. Cover and leave to rest for 15 minutes.

Chop the nuts finely with a knife.

Once the dough is rested, on a floured work surface, roll the dough into a rectangle about 40x50cm.

Spread the pesto on half the dough, sprinkle over the nuts and seal the edges well.

Cut strips about 1.5cm down the short side.

Using three strips, form the braids and place them onto a baking tray with parchment paper.

Brush the braids with egg wash and bake in a static oven at 180°C for 20/25 minutes or until golden brown.