1 bunch meadow parsley (3 cups)
A handful of raw almonds
1 lemon juice
1/2 tsp sea salt
3-4 tbsp olive oil or more if you need
3-4 garlic cloves
Freshly ground black pepper ( optional)
1.Pulse almonds in a food processor until smooth. Add meadow parsley, lemon juice, garlic, oil, and salt; process until smooth. Season pesto with pepper.
How to enjoy:
1.Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
2. Top your pesto on crispy breads.
3. Add to your salads, season with pepper and vegan parmesan if desired.
STORAGE: Pesto can be made 5 days ahead. Cover surface directly; chill.