Wash basil and coriander under running water. Dry on kitchen towel. Add the basil leaves, coriander, nuts and garlic to the blender/ food processor and mix at the low speed. When it starts to form a mush, add olive oil slowly. Season with salt. Add grated parmesan . Put pesto into a jar. Put a tablespoon of oil on top to help keep the color and prevent drying out. Close tightly. Store in a fridge.

Mix the flour with the dry yeast. Add the remaining ingredients and knead. At the end add melted butter. Knead till dough is soft and flexible. Form a ball out of the dough and, put in a floured bowl. Set aside in a warm place. Cover with a kitchen towel, to double the volume (it will take about 1.5 hours).

After this time, roll the dough into a rectangle shape measuring 40 x 50 cm, gently sprinkling the surface and the rolling pin with flour, so that the dough does not stick.

Fill the prepared rectangle evenly with pesto, philadelphia cheese and olives. Then roll up tightly along the short side to the shape of the roll. Cut with the sharp knife into approximately 3 cm pieces. Put on the baking tray rack covered with baking non stiick paper without letting them touch each other. Cover with a kitchen towel, let it rest for about 30 minutes (should double in volume

Put the buns into the oven preheated to 180ºC and bake for about 20 min. Remove and cool ).