 Yeah. Sounds so cool. Yeah, it's textural and it's flavor. So you're getting a little bit of both. It also kind of hearkens to what you're thinking of when you think of a pesto, but we're not going kind of all the way there. It's really special. I've done it both ways. And I'd say I actually like the texture with the pine nuts a little bit more because you do get that kind of oiliness that comes through with the pine nuts when you blend them. You do have to toast them. But, you know, if you don't toast them, it'll be fine. I just, you know. Yeah.