In a medium bowl, combine the berries, basil, sugar, and lemon juice. Cover and refrigerate for 20 minutes to allow the berries to release some of their glorious juices.
Heat a medium skillet or pan over medium heat. (Do not put any oil in the pan!) When hot, add the almonds and toast for 3 minutes until golden brown and fragrant. Remove from the pan and let them cool to room temperature.
Place all the ingredients for the vanilla bean ricotta in a large bowl. Using a hand mixer, whip the ricotta until smooth. You can also do this in a blender or food processor (or by hand if you have no appliances).
Now it’s time to assemble your parfaits. Start by spooning about 2½ tablespoons of ricotta into each mason jar/glass.Top with a layer of toasted almonds (about 2 teaspoons each). Add about a ½ cup of the berry mixture. Repeat each layer a second time, and sprinkle the top with any remaining almonds.
Serve immediately or cover and refrigerate until ready to eat/take on-the-go.