1 1/2 pkgs. dry active yeast
2 c. warm water
1 1/2 tsp. salt
2 tbsp. sugar
2 c. each fresh basil and parsley
1/2 tsp. salt
1/2 c. olive oil
6 - 7 c. all purpose flour

Dissolve yeast in warm water. Add salt and sugar. Set aside to rise until foamy. Make pesto sauce by chopping herbs in blender. Add salt and oil. Blend and set aside. To yeast mixture, add flour 1 cup at a time. Knead, let rise until double. Punch down and divide in half. Roll out to 10 x 12 inch rectangle. Spread pesto sauce on top leaving a 1 inch border. Roll up long side. Let rise for 5 minutes. Brush with cold water. Put a pan of boiling water in bottom of oven. Bake at 400 degrees for 35 to 40 minutes.