Toast the blanched almonds in a dry skillet over medium heat for 3 to 5 minutes until golden brown and fragrant, then allow to cool completely.

Place the toasted almonds and garlic cloves into a food processor and pulse until finely minced.

Add the fresh basil leaves and pulse until the mixture forms a coarse paste.

Add the grated Parmigiano-Reggiano and pulse briefly to incorporate.

With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until a smooth, emulsified consistency is achieved.

Add the lemon juice, salt, and black pepper, pulsing once or twice to combine.

Transfer the pesto to a storage container and press plastic wrap directly onto the surface to prevent oxidation.