Drain the tomatoes, reserving the oil if desired, and place them into a food processor.

Add the fresh basil, toasted almonds, pumpkin seeds, and peeled garlic cloves to the processor bowl.

Pulse the mixture 5 to 7 times until the ingredients are coarsely ground.

With the processor running on low, slowly drizzle in the extra virgin olive oil until the mixture reaches a smooth, spreadable consistency.

Transfer to an airtight container and store in the refrigerator for up to one week.