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Combine the almonds, capers, garlic and a good pinch of salt, and pulse until coarsely chopped.
Add the fresh herbs and pulse again until roughly chopped, then drizzle in the olive oil and continue to pulse until you have a coarse but uniform consistency.
Finely chop the tomatoes and combine with the herb mixture, grated pecorino and a bit of extra olive oil if you need to loosen the consistency.
Check your seasoning and adjust with extra salt if needed.
Cover and allow this to rest at room temperature for 30 minutes.
Add al dente pasta directly to the pesto, toss to coat the pasta in the sauce and serve.