Soak the cashews overnight or for 8 hours in water.

Preheat the oven to 400°F (200°C). Halve the tomatoes, remove the stems, and place them cut-side up in a baking dish. Add the unpeeled garlic cloves. Drizzle the tomatoes and garlic with olive oil and sprinkle with a little salt. Roast in the oven for 20 minutes, then let cool for about 15 minutes.

Roughly chop the almonds and toast them in a dry pan until lightly browned. Let them cool afterward.

Peel the roasted tomatoes and place them in a blender or food processor. Drain and rinse the soaked cashews, then add them along with the Parmesan and sun-dried tomatoes to the tomatoes. Squeeze the roasted garlic cloves out of their skins. Wash the basil and remove any thick stems, then add the basil and toasted almonds to the blender with the other ingredients. Blend everything until you get a smooth pesto.

Add the lemon juice, balsamic vinegar, salt, and pepper to taste, and mix until well combined.