In the spring of 2018, I started my journey into pesto meringues.

As the summer of 2018 approached, I was desperate for a pesto that I could enjoy while spending time with my husband and two children.

I found a pestolo at a local market in a neighbourhood that I knew well.

In the past, I had tried to find something I could eat at home, but had never found a recipe.

I thought I was done trying to find a pestolino recipe, but I decided to take the plunge and make pesto!

I decided that the best pesto would be made from a blend of the pesto from the store, and a blend that I had never tasted before.

As I searched, I found that the pestolo had a similar flavour to that of pesto made at the supermarket.

The pestolinos I had tasted at the local markets, were so different to the ones I had eaten at home that I was tempted to start my own pesto company.

At first, I decided not to start.

I knew I had made a mistake and that I would be disappointed in my product, but the pestolinis tasted better than anything I had ever tasted before!

Pestolino meringue (Pestolo meringu) Ingredients 1 cup of olive oil (or coconut oil if using unsweetened)