In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 pound of fresh green beans and cook for about 5 to 7 minutes, stirring occasionally. Watch for the beans to turn a vibrant green and develop blistered spots, then season with salt before removing from heat.

Preheat your oven to 400°F (200°C). On a baking sheet, toss 1 cup of cherry tomatoes with olive oil and salt. Roast for 15-20 minutes, until soft and slightly caramelized.

In a food processor, combine the roasted cherry tomatoes, 1/4 cup of toasted almonds, garlic, and 1/4 cup of olive oil. Blend until smooth, adjusting the consistency with more olive oil if necessary. Season with salt.

In the skillet with the blistered green beans, add the tomato-almond pesto. Toss until evenly coated and let sit for a couple of minutes before serving.