For the Challah – 3/4 cup water 105-115°F – 1/2 cup granulated sugar – .25 ounces fast-acting dry yeast – 1 large egg – 3 large egg yolks – 2 tablespoons honey – 1/4 cup vegetable oil – 1 teaspoon salt – 3 3/4 – 4 & 1/2 cups all-purpose flour For the Pesto – 2 cups fresh basil packed – 1/4 cup olive oil – 1/2 cup freshly grated parmesan – 1/4 cup pine nut – 1 garlic clove minced – 1/2 teaspoon salt For the Egg Wash – 1 large egg yolk – 1 tablespoon water – sesame seeds for garnish, optional