Place cilantro, almonds and garlic in the bowl of a food processor. Pulse for 20-30 seconds, until finely chopped.

Continue to process while slowly pouring in the olive oil. Continue to process until the mixture is well blended but still has some texture. You may not use all the olive oil.

Scrape the sides of the bowl. Add the Parmesan cheese and lemon juice and process for another 10-15 seconds, until well blended.

Season with salt and pepper, to taste. Store in airtight containers and refrigerate for up to a week, or freeze for up to three months.