Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.

Spread the cherry tomatoes on the baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with kosher salt. Roast for about 20 minutes.

Toast the slivered almonds in a skillet over medium-low heat for about 5 minutes until golden brown.

Transfer the cooled almonds to a food processor. Add the smashed garlic and pulse until finely ground.

Add the roasted cherry tomatoes, fresh basil, grated Parmesan, and a pinch of salt to the food processor. Pulse until well combined.

With the processor running, gradually drizzle in the remaining olive oil until smooth and emulsified.

Adjust the texture and taste by adding more olive oil or seasoning as desired.