Roughly chop coriander, including stems and remove skin from garlic.
Place all ingredients into a blender or food processor and blend on high until well combined and creamy, yet still a little course.
If not using straight away, divide mixture between two seperate jars and store in fridge for 3-4 days or freezer for 3 months.
Leave out the parmesan cheese. Add less olive oil to begin with and slowly drizzle in while blending until you reach the desired consistency. Add nutritional yeast for a cheese like flavour and additional nutrition.
Add extra olive oil and lemon juice to thin out the recipe. Blend until very creamy. Leave out the parmesan cheese if desired.
Use a different variety of herb, for example basil or parsley. Alternatively you could use kale or baby spinach instead of the coriander. Experiment with using different varieties of nuts like macadamia nut or cashew.