Scotch Bonnet Pesto

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Ingredients - serves 2 ish

1-5 Scotch Bonnets - Halved, destalked, seeds and adjoining white connective tissue removed. Best to wear gloves or be very
                     careful. 1 is not too hot - 5 is pretty roasty toasty
1-2 tsp tomato puree
small handful of pine nuts (heaped tablespoon or so)
4 tablespoons chopped coriander
juice of 1/2 to 1 lime
4-6 tablespoons extra virgin olive oil
1 clove of garlic, crushed - or even 1/2 clove 
salt
pepper
finely grated parmesan cheese (leave out for vegan or use vegan cheese)
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Method

After halving the scotch bonnets and removing the seeds and connective tissue, place cut side down on a baking tray and
roast at around 180 / 200c until they begin to change colour and look.. roasted - about 10-15 minutes

Take out scotch bonnets and leave to cool

Heat a small pan and add the pine nuts to lightly toast them.  When they colour empty them out and let them cool then
grind up or smash up the pine nuts in a pestle and mortar or spice grinder

Combine the garlic, pine nuts, olive oil, coriander, tomato puree, scotch bonnets, lime juice and salt / pepper (and 
cheese if using) in a smallish vessel and use a hand blender to combine or use a pestle and mortar until everything is
combined to a smoothish (not too smooth) texture.  Taste and add more olive oil if too sharp, or lime juice if not
enough acidity.

Cook pasta and drain, saving some of the pasta water to loosen the sauce, add the pesto and stir through, and enough 
pasta water to loosen.

Serve generally with the same number of beers as the number of scotch bonnets that went in.
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