Add almonds and salt to a small food processor and blend until it is the almonds are fine crumbs, stopping occasionally to scrape down sides if needed. (Approx 3 minutes) *See notes for mortar and pestle instructions.
Add in garlic cloves and pulse a few times, then add basil, a half cup first, pulsing until shredded, then add the remaining ½ cup.
Add in olive oil and finely grated parmesan and pulse until you reach desired consistency. This should be a medium thick paste.
Use immediately or place in an airtight container in the refrigerator and bring back to room temperature before serving.
Notes
Be sure to wait until your herbs are completely chopped up before adding the oil and Parmesan cheese into the pesto.*To make this by hand with a mortar and pestle, simply add the ingredients in the same order as above, grinding each before adding the next. At the end, add in the cheese before and mix before adding the oil.