Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the cherry tomatoes in a single layer. Drizzle them generously with extra-virgin olive oil, then roast for 20 minutes or until they're soft and caramelized.

In a skillet over medium-low heat, toast slivered almonds for about 5 minutes, stirring frequently until they turn golden brown and fragrant.

Place the cooled roasted cherry tomatoes, toasted almonds, and one garlic clove into a food processor. Add a handful of fresh basil leaves, grated Parmesan cheese (if using), and a pinch of kosher salt.

With the food processor running, slowly drizzle in extra-virgin olive oil until the pesto reaches a smooth and creamy consistency.