Quarter the peppers, clean and grill for eight to ten minutes until the skin blisters black. Put the peppers in a freezer bag form, close the bag, cool the peppers, then skin them. Meanwhile, toast the pine nuts in a frying pan.
Pluck the basil leaves from the stems and chop coarsely. Blend in a hand blender with just over half of the pine nuts, the olive oil, the garlic pressed through and a tiny bit of salt. Add the pods and blend until smooth.
Garnish the pesto with the remaining pine nuts and the Parmesan cheese.
Serve cold with toasted fresh bread.