Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, almond milk and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 30 cm). Spread half of the long side with pesto, fold the other half over the top and press down gently. Cut the dough lengthwise into 10 strips. Twist the strips, tie in a knot, press the ends together firmly. Place the buns on a baking tray lined with baking paper, cover and leave to rise for approx. 20 mins. Brush with a little oil, sprinkle with hempseed.
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, brush with a little pesto, leave to cool on a rack.