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Lightly toast the walnuts in a dry pan or oven for ⅗ min until they turn golden brown
Allow them to cool slightly, then chop finely.
In a mixing bowl combine the chopped walnuts with finely chopped parsley, coriander, and grated garlic.
Pour in the red wine vinegar, honey, and olive oil. Mix the ingredients well.
Add salt and black pepper to how you like adjusting until the flavours are balanced, a little more honey if you like it sweet.
Let the gremo rest for 15 minutes before serving. This lets the flavours chill out together beautifully.