Gently toast the pine nuts & hemp seed together on medium heat until lightly brown.
In a food processor blitz the basil & coriander till course,
Be sure to scrap the sides down to insure even texture.
Then add remainder of ingredients except for the pine nuts and hemp seed and blitz till combined
Add the toasted nuts and blitz till desired texture
Serve with desired pasta or as a accompaniment to salads, dips etc
This recipe makes 3 cups (700 mil) of pesto
To store, put pesto in sterilised jar and add a little olive oil on top, covering all the pesto to stop mold from forming.
Will keep in fridge for 1-3 weeks and 3-4 months in the freezer.
You can also toast or roast the garlic to add a deeper flavour.
*Nutrition information is approximate and is meant as a guide only*