To the bowl of your food processor, add the almonds. Pulse until very finely chopped, with a few large chunks remaining. Pour the crushed almonds into a medium bowl.

To the bowl, also add the parsley, rosemary, oregano and lemon pepper seasoning. Stir to combine.

Pour the nut mixture into a shallow dish. Roll the goat cheese in the mixture, pressing the mixture to adhere. I sliced my goat cheese into two equal sections and then rolled them separately into the nut mixture.

Serve the goat cheese immediately or wrap in plastic wrap and refrigerate until you are ready to use. Serve the almond and herb crusted goat cheese with additional almonds, toasts/crostini, and crackers. Enjoy!