Picada - spanish pesto

1/2 - 1 cup olive oil

2 cups flat parsley 

1 cup toasted almonds 

3 large cloves garlic 

1- 2 lemon juice

salt & pepper to taste

Toast the almonds lightly then pulse with the garlic until finely ground. 

Pulse in the parsley then gradually process in the oil. 

Add lemon juice. 

Add salt and pepper to taste.

Serve at room temperature but store in an air tight jar with olive oil to cover the pesto.