For the bread dough:
3/4 cup hot water
1/4 cup aquafaba
1 tablespoon instant yeast
1 teaspoon sea salt
1/2 teaspoon organic sugar
3 cups organic all purpose flour

For the pesto:
1/4 cup olive oil
1/4 cup drained (oil packed) sun-dried tomatoes
1/4 cup tomato sauce
2 cloves minced garlic
1/3 cup slivered almonds
1 tablespoon nutritional yeast
1/2 teaspoon sea salt

Garnish: flaked sea salt, roughly chopped fresh sage (or your favorite green herb)

Make the dough: Combine hot water and aquafaba in a bowl. Add instant yeast, salt, sugar and stir to combine. Add flour and stir in until dough is shaggy. Cover and let rest for 30 minutes. Use oiled hands to turn dough out onto a well floured surface. Sprinkle with more flour and roll dough into a 12×18 inch rectangle.

Preheat oven to 350 degrees.

Make the pesto: Add the olive oil, sun-dried tomatoes, tomato sauce, minced garlic, slivered almonds, nutritional yeast and sea salt to a food processor. Pulse until almonds resemble Parmesan cheese crumbles.

Spread the pesto onto the rolled out dough, leaving a 1/2 inch space at the edges with no pesto.

With the 18 inch end of the rectangle, turn 1/3 of the dough over on top of itself towards the center, repeat with the other side, you should have 3 layers of dough. Seal the edges. (Method roughly borrowed from Seitan is my Motor)

Cut dough lengthwise into 6 fat long strips. Twist each strip until wound top to bottom, then begin wrapping it around your hand and pull the end bit through the center for a whimsical knot.

Place knots on a lightly oiled baking sheet, sprinkle with a wee bit of flaked salt.

Bake for 20-25 minutes, or until the knots are golden and crispy.

Remove from oven, let cool slightly before sprinkling with fresh sage.

Devour.