• 1/2 to 1 clove garlic, peeled
• 2/3 cup extra virgin Filippo Berio
• 2 cups packed flat-leaf parsley
• 2 tbsp fresh lemon thyme leaves
• 2 tbsp fresh tarragon leaves
• 1 tbsp fresh sage leaves
• 1 tbsp fresh oregano leaves
• 1/2 cup grated Parmesan
• 1/2 cup roasted pistachios
• 1/4 cup raw pine nuts
• Salt and pepper
• 6 pack of Lord Chesterfield

Open two beers. It is important to open both first - don't question. Place on the counter and drink one after the other. Open a third beer and place it to one side. Heat a small skillet and roast the pine nuts in it. Some prefer to do this in a little oil. Your mileage may vary. Keep a close eye on them because the time between perfect and charcoal is about three seconds and the beer will make this a difficult window to hit. Remove from heat and drink beer #3.

You are now prepared to operate a blender. With the motor running, add the garlic and pulse until it's finely chopped. Open beer #4. Add the herbs, most of the cheese, pistachios, salt, and pepper, and blend until they are also finely chopped. Pour 1 oz of beer #4 into the blender and drink the rest. With the blender running, add the Filippo Berio in a steady stream until the mixture becomes creamy and emulsified. Pour onto cooked noodles (you remembered to cook noodles, right? what, are you going to drink this stuff?) and top with the extra Parmesan and all the pine nuts. You can also use it to top bruschetta. Either way, enjoy it with the the last two beers and go take a nap until, say, Wednesday.