Use this recipe as a starting point. Toast the almonds if you like, or use walnuts or pine nuts instead. If you have other herbs on hand, add them to the parsley. This is of course delicious on pasta, but try it on roasted potatoes or lightly steamed vegetables.
|2 c||parsley (flat-leaf, packed)|
|1⁄2 c||olive oil (plus 2 tablespoons)|
|2 t||lemon juice|
|2 clv||garlic (optional)|
Place the almonds in the food processor and pulse until finely ground. Add the parsley, olive oil, lemon juice, salt, and garlic (if using) and pulse until you have a thin paste. Adjust the salt, lemon juice, and olive oil to taste.