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1 garlic clove
1/3 cup unsalted roasted almonds
1 1/2 cups flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
In a food processor, pulse the garlic clove until it is finely chopped. Add the almonds and pulse until they are coarsely chopped. Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped. Add the Parmigiano-Reggiano cheese and pulse just un- til the pesto is combined. Season with salt and pepper and scrape the pesto into a large, shallow serving bowl.