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In a food processor, combine the parsley, half of the almonds, the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon pepper. Process until finely chopped, about 1 minute. With the processor running, slowly add the oil and process, scraping the bowl as needed, until smooth. Add the remaining almonds and pulse until roughly chopped, about 10 pulses.
Transfer to a small bowl and stir in the lemon juice. Taste and season with salt and pepper.