Put the chopped beans into a pan with enough water to cover.
Bring to the boil and simmer for 5 minutes.
Remove from heat, drain and run under cold water, allow to cool.
Whizz together the cooked beans, garlic, parmesan, almonds and lemon juice till you have a smooth paste.
Add the salt and pepper to taste and enough olive oil to get the consistancy of pesto that you prefer.
Scoop into a jar and cover with more olive oil and pop on a lid.
Will keep in fridge for up to a week or freeze for up to 3 months.