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In a food processor, combine the tomatoes, almonds, garlic, basil, pepperoncini, crushed red pepper, cheese, and a good pinch of salt and pepper. Pulse a few times to get it going.
With the motor running, add the oil in a thin stream. Taste it. Add a little more salt if needed.
Meanwhile, cook your pasta in a large pot of salted water until al dente. Drain and return to pot.
Pour the pesto over the pasta and toss to combine. You don’t have to use all the pesto if you don’t want to. Store whatever is left in a sealed container in the fridge for a week.
Serve with more cheese and basil!