Line a 6-quart slow cooker with parchment paper and set aside.
Place yeast and sugar in a large mixing bowl; stir to combine.
Add water and continue to stir until combined.
Add flour, olive oil, basil pesto, and salt; stir until combined and a shaggy dough begins to form.
Turn out dough onto a floured working surface and knead for 5 minutes until dough is soft and smooth. *IF* dough is sticky, add a bit more flour, or about a tablespoon at a time.
Place ball of dough in previously prepared slow cooker.
Top with dried parsley and salt.
Cover and cook on HIGH for 2 hours, or until golden on bottom. Internal temperature should read 200 degrees Fahrenheit.
Remove bread from slow cooker together with parchment paper and place on a baking sheet.
Put under broiler for 2 to 3 minutes, or until golden brown on top.
Remove from oven and set on a cooling rack.
Let cool for 20 to 30 minutes.
Cut and serve.