Somehow I like this pesto better. Coriander seems to be less in your face than basil, and if you leave the pistachios coarse enough, there’s a great texture that pine nuts can not provide. Enviably green: a bunch of coriander leaves and young stems blended with two handfuls of pistachios and a clove of garlic and enough olive oil to get a beautiful shine. Not too runny and not too sluggish. Grate your Parmesan, maybe another handful or two, add some more pistachios, blend again but only briefly, adjust your salt and you’re good to go.