Preheat the oven to 400°F and line a rimmed baking sheet with foil. Spread the tomatoes out evenly, drizzle with 1 tablespoon of olive oil, and gently toss to coat before roasting for 20 minutes. prep

Remove the tomatoes from the oven and let them cool slightly so they don’t steam the pesto when blended. finish

While the tomatoes roast, add the almonds to a small skillet set over medium-low heat and toast, stirring often, until evenly golden and fragrant. prep

Transfer the toasted almonds and garlic to a food processor and pulse until finely ground but not pasty. mix

Add the cooled tomatoes, basil, Parmesan, and salt to the processor, pulsing until the mixture comes together. mix