In a bowl of a stand mixer fitted with a bread hook, combine the flour, sea salt and yeast. Gently heat the milk and 100ml water until just warm to the touch, then add it to the bowl. Knead on a medium speed for 5-7 minutes, until springy to the touch. Place into a lightly oiled bowl and cover with clingfilm. Leave to rise for 1-2 hours, until doubled in size.
Once the dough has doubled in size, roll it out into a 25 x 45cm rectangle. Spread the pesto over the surface, then sprinkle over the basil, 50g parmesan and the pine nuts. Roll the dough up like you would a swiss roll, going from the long side. Cut the dough into 9 even pieces, so that you have 9 twirls.
Lay the twirls into a 24cm baking dish. Cover with clingfilm and leave to prove for 30-40 minutes. Preheat the oven to 220°C/gas mark 7.
Once the twirls have proved, sprinkle over the remaining parmesan cheese and bake in the oven for 25-30 minutes, until risen and golden.