Add the ingredients (minus the herbs) to a food processor with an s-blade and blend until creamy and smooth. Stop every so often, remove the lid and use a spatula to scrape the mixture away from the edges back into the middle. It takes around 4 minutes to break down, until the mixture starts to form a soft ball shape, then I stop.
Lay out a sushi matt onto your work surface and cover it with a layer of parchment. Now scrape the macadamia cheese out onto the middle of the parchment and, using your hands form it into a log shape. I like to use a sushi matt to roll the cheese quite tightly in the parchment, so that it makes a nice firm shape. Remove the matt. Fold down the edges of the parchment under the raw cheese and place it into the freezer for about 30 minutes to firm up.
While you're waiting for it to firm up, take the herbs, remove their leaves from the stalks and chop finely using a paring knife. Mix the herbs together with your fingers then spread them out evenly across the chopping board.
After 30 minutes is up, take the nut cheese from the freezer and remove the parchment. Roll the macadamia cheese over the finely chopped herbs until it's evenly covered. Serve in whatever way makes you happy :)
Notes
The sushi matt is not essential. I find it helpful to use when creating a tight log shape for soft cheese.