Bring a small saucepan of water to a boil. Add almonds and simmer for 3 minutes. Drain. When cool, squeeze each almond between your forefinger and thumb, popping the nut from its skin.

Place blanched almonds in heavy skillet over medium heat and toast until golden, 8 to 10 minutes. Transfer to bowl of a food processor along with a pinch of salt and garlic. Pulse the machine until almonds are ground into pieces about the size of rice.

Place tomatoes in a colander set over a bowl. Split open tomatoes to remove liquid, seeds, and core, keeping only the solid tomato flesh. Transfer the tomato flesh to the food processor. Save tomato liquid for soup or another use.

Add Parmesan and basil to the food processor and pulse to incorporate. With processor running, pour in olive oil.

Taste and season with salt and pepper, as needed.

Boil pasta according to package directions, or until desired firmness. Drain completely, reserving a cup of pasta water.

Place 3/4 cup pesto in a large skillet over medium-low heat, stirring as needed. Stir in pasta, adding reserved pasta water as needed to make a thick sauce.

Serve immediately in warmed bowls with an additional sprinkle of Parmesan.