You may have noticed that the recipe for pesto I made last week is a bit different.

I’m not going to add garlic, because that’s just not healthy.

The pesto has a bit more of a cheesy flavor, but it’s not a healthy pestocino.

Instead, I like to use garlic, which is an amazing ingredient.

The recipe also uses chickpeas, which are a healthy source of protein, which helps balance out the cheesy taste.

I also like to add olive oil, which adds texture to the pesto, and which makes the pestos slightly crispy.

I use the chickpea flour and the pestolini powder in place of the olive oil.

If you’re looking for a healthier pesto you can make your own pesto at home or buy it from your local supermarket.

The good news is that you can easily make this pesto from scratch, just follow the directions and don’t worry about buying the right kind of flour.

You can also use this recipe in place the traditional pesto.

I always make pesto in my Vitamix blender, and it’s so much easier to use than the immersion blender.

You just have to use the same amount of flour and oil.

You’ll need about 1 cup of flour to make this recipe.

The chickpeaf flour you’ll need is whole wheat, so use a whole wheat flour blend instead.

I make pesti all the time, but if you want to make it healthier, I highly recommend adding a tablespoon or two of water to the batter.

I don’t like the idea of water in pesto because it makes the bread look like it’s dry.

I like a little bit of water because the pesti doesn’t stick to the bottom of the bowl.

I add a tablespoon of water each time I make this, but that doesn’t make it any healthier.

This pesto is also gluten free, so if you’re on a gluten free diet, you can skip this step.

The ingredients for this pesti are all you need.

If there’s anything I didn’t include, please let me know and I’ll add it.

You could also add more basil, but I haven’t tried that yet.


Recipe Notes Recipe adapted from Easy Pesto Recipe adapted for the Food Network