Pesto and Gruyere Stuffed Challah - Israel Cart

Ingredients

• For the pesto:
• Garlic 1 Cloves
• Fresh spinach, steamed ½ Cup
• Fresh parsley 2-3 Tbsp
• Fresh basil 2-3 Tbsp
• Extra virgin olive oil ½-¾ Cup
• Dead sea Salt and pepper to taste
• For the challah:
• Yeast 1 ½ Tbsp
• Sugar 1 Tsp
• Lukewarm water 1 ¼ Cup
• Flour 4 Cup
• Sugar ¾ Cup
• Israeli Olive oil ¼ Cup
• Kosher salt ½ Tbsp
• Large Eggs 2
• Shredded cheese ¾ Cup
• Egg yolk 1
• Water for glaze 1 teaspoon
• Thick sea salt, sesame seeds and dried herbs