Preheat oven to 425°F. Toss tomatoes lightly with olive oil and a pinch of salt and pepper. Lay in a single layer on a sheet pan lined with parchment paper and roast for 10–12 minutes, until they color slightly.

Using a food processor (or mortar and pestle) combine almonds, garlic, basil, oregano, 1 teaspoon salt, ½ teaspoon ground pepper and chilis; process until chopped. Add in 1 cup olive oil and pulse until desired texture is reached (smooth or more textured, whichever you prefer). Set aside.

Preheat grill on high or prepare coals. In a heated vegetable grill pan, place the unadorned beans in a single layer and let them char on both sides along with a few tomatoes for garnish. Remove from grill and toss beans very lightly with olive oil if they seem dry and a pinch of salt. Arrange on a platter, scatter grilled tomatoes and top green beans with pesto and grated ricotta salata.