Place basil, garlic, almonds, cheese and salt in the bowl of a food processor; pulse until finely minced, scraping down the side of the bowl with a spatula as needed.
With the food processor running, add oil through the shoot in a slow steady stream. Process until smooth. Use immediately or store according to directions in recipe notes.
Store almond pesto in an airtight container in the refrigerator for up to a week. Smooth the top of the pesto and add a thin coat of olive oil to preserve the bright green color. Or freeze pesto for up to 6 months. For convenience, freeze in an ice cube tray then transfer frozen pesto cubes to a freezer bag to use as desired.
If you like a garlicky pesto, add 2 or even 3 cloves of garlic.