Italian Parsley Pesto Sauce from Cooking and Cooking
Yield: Makes 1 1/2 cups sauce

In a food processor, blend together parsley, almonds, garlic, lemon juice and paramesan cheese. Pour in olive oil slowly while still mixing. Season with the black pepper and salt at the end (because the parmesan cheese will add some salt to the pesto).

The pesto will keep well covered in the fridge with a thin layer of olive oil over it.