Wash the parsley thoroughly and pat completely dry. Remove thick woody stems but keep tender stems.

Toast the nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Let cool completely.

Add garlic to food processor and pulse until finely chopped.

Add parsley, toasted nuts, and Parmesan cheese. Pulse 10-15 times until roughly chopped and combined.

With processor running, slowly drizzle in olive oil through feed tube until desired consistency is reached. Scrape down sides as needed.

Add lemon juice, salt, and pepper. Pulse to incorporate. Taste and adjust seasoning.

Transfer to clean jar. Top with thin layer of olive oil if storing. Refrigerate up to 5 days.