I just love this recipe, Sharon! I really didn't care if there were tiny brown bits from the almond skins in the cheese, so I decided to be lazy and not blanch the almonds first. The batch I made went into a breaded chicken recipe as a substitution for Parmesan cheese and tasted just great. I think it would be wonderful sprinkled on veggies and in most of the other ways that I use Parmesan. I don't think I can completely abstain from the real stuff for my pasta, but will definitely always have a batch handy in the fridge for seasoning lots of things! This is a really wonderful recipe Sharon....thanks so much!