Over medium heat, dry roast the almonds in a frying pan, tossing regularly to cook them evenly. They are ready when they are toasted lightly.
Use a food processor to lightly blitz the warm nuts.
Add the garlic to the warm nut mix and briefly blend.
Then add the leafy green vegetables and blitz them until roughly chopped.
Add the Parmesan cheese, olive oil and lemon juice and blend together for your preferred texture. I like it a bit on the chunkier side but you may prefer a smoother texture.
Add salt and pepper to taste and more olive oil if needed.Enjoy!