Pesto with a twist

1. Toast pinenuts, cool on kitchen paper.
2. Grate a good quality parmesan.
3. Add the above to a food processor with a handful of coriander, parsley, 2 handfuls of basil and a handful of spring onions.
4. Add some grated garlic (to taste) and olive oil until a good paste forms - then a little extra to make the sauce. Add seasoning.