Place almonds on a small sheet tray and place it in the oven for 10 minutes. Remove and allow to cool. In a food processor, the grind almonds, basil, 1 pinch salt, and the olive oil. Once blended add the tomatoes, cheese, and garlic. Puree until smooth. Taste and adjust seasoning with salt if needed.
In a large stockpot bring heavily salted water to a boil. Drop in pasta and cook until al dente. Drain pasta, reserving some of the cooking water. Place the noodles in a large bowl and toss with pesto sauce while still hot. Adjust the consistency with reserved pasta water and olive oil. Serve and top with freshly grated parmesan cheese.