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Place the almonds in the food processor and pulse until finely chopped. Quarter the tomatoes, then remove and discard the seeds. Chop the tomatoes roughly, then place in the food processor along with the garlic, basil leaves, pecorino and olive oil. Season, then pulse to a rough paste.
Bring a large saucepan of water to the boil over medium-high heat. Add the pasta and cook until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.
Return the drained pasta to the pan, then stir through half the pesto. (Reserve remaining pesto for another use.)
Stir through the reserved water and then serve pasta topped with extra pecorino and basil.