Toast the almonds in a dry fry pan until just browned and fragrant.

Place almonds into the bowl of a food processor and pulse until broken up.

Add cilantro, garlic, pepitas and lime juice and pulse until well combined.

Add parmesan and pulse again until mixed through.

With the motor running, drizzle the olive oil into the mixture ...

...

until it is combined.

Store in a jar in the refrigerator for up to one week, or freeze in ice cube trays to add to dishes.