Rev. Peanut's Pesto With A Punch

Pesto With A Punch:

Necessary Items:

Quite a lot of basil leaves.

About 40g of pistachio nuts.

About 40g of pine nuts.

4 or 5 cloves of garlic.

2 or 3 green chillies.

2 or 3 sun-dried tomatoes.

Olive oil.

About 100g of grated parmesan.

Salt & pepper. Herbies Salt & Pepper if you are that way inclined.

How to do it:

• Lightly toast the pine nuts, if you want. My friend Fiach does and this is largely his recipe. I do it too, ‘cos he told me to.

• Coarsely chop the garlic and chilli and put them, the pistachio and pine nuts, the tomatoes and the salt and pepper into a blender.

• Blend for about as long as you could hold your breath should you happen to find yourself submerged in a large bucket of apricots.

• While blending, gradually add the olive oil until you achieve your desired consistency.

• Add the basil leaves and the parmesan and blend again for not very long at all, really. My friend Fiach informs me that the longer you blend basil the more the heat generated from the blending process will cook it, and you don’t really want that at all, at all.

• Spoon into jars and refrigerate.

• Eat.