Boil 500 grams of pasta in a large pot of salted water until al dente. Drain and set aside.
In a food processor, add 100 grams of almonds, 2 cloves of garlic, 50 grams of grated Parmesan cheese, and 100 grams of fresh basil leaves. Pulse until coarsely chopped.
With the food processor running, slowly drizzle in 100 ml of olive oil until the mixture becomes a smooth paste. Season with salt and pepper to taste.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the cooked pasta and almond pesto sauce, tossing to coat the pasta evenly.
Cook for 2-3 minutes, allowing the flavors to meld together. If the sauce is too thick, add a little pasta water to thin it out.
Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of chopped almonds.