Bring a pot of water to boil. Add in the broad beans and simmer for 2 minutes. Drain and allow to cool.
In a blender, combine the broad beans, herbs, almonds and salt and blitz until roughly combined. Add in the oil and the parmesan and blend until it reaches your desired consistency. You may need to scrape down the sides a few times.
Store in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months.