By Paul Gayler
Throughout this book you will discover the versatility of this sauce. It is wonderful with fresh pasta and can also be used as a stuffing for vegetables, fish or chicken if you halve the amount of olive oil. You could also vary the herbs, replacing the coriander with basil, for example, or with a combination of fresh herbs.
Put the garlic, coriander and pine kernels in a blender and blitz to a purée, gradually adding the olive oil. Add the cheeses and blend again until the mixture has a thick, saucelike consistency. Season with salt and pepper.