Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Spread the almonds in an even layer on the baking sheet and toast for 10 minutes, or until fragrant. Remove from the oven and allow to cool slightly.
Transfer the toasted almonds to a medium food processor. Process until very smooth, stopping every 30 seconds to 1 minute to scape down the sides of the bowl, as necessary, and to give the food processor's motor a break. The mixture will be chunky at first. Then, it'll thicken into a ball, and finally, it will become creamy and smooth. The whole process should take about 15 minutes.
If the almond butter still isn't coming together after 15 minutes, add avocado oil, 1 teaspoon at a time, to help the mixture blend.
Season to taste with salt, and serve on toast, overnight oats, oatmeal, yogurt, or banana bread. Find more serving suggestions in the post above.