Ingredients: Gather blanched almonds, fresh parsley, garlic cloves, lemon juice, olive oil, and salt.
Preparation: Toast almonds in a dry skillet until golden brown, then allow them to cool. Chop parsley and mince garlic cloves.
Blending: In a food processor, combine toasted almonds, parsley, minced garlic, lemon juice, and a pinch of salt.
Processing: Pulse the mixture until finely chopped, then gradually drizzle in olive oil while blending until smooth.
Adjusting: Taste the salsa verde and adjust seasoning with more salt or lemon juice if needed.
Serving: Transfer the Almond and Parsley Salsa Verde to a serving bowl and serve immediately with grilled meats, roasted vegetables, or as a dip for bread.