Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough, cover and leave to rise for approx. 1 hr. at room temperature until doubled in size.
On a lightly floured surface, roll the dough out into to a rectangle of approx. 35 x 40 cm. Spread the pesto on top using a spatula. Cut the dough lengthwise into 10 strips of equal width. Starting from the side, roll the strips up into swirls, place on a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.