Spaghetti with Sun-Dried-Tomato-Almond Pesto

How to make ths recipe

1In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.

2In a skillet, toast the bread crumbs in 2 tablespoons of the oil, strirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.

3In a large pot of boiling salted water, cook the pasta until aldente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfert the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Serve.


  • 1/2 cup drained sundried tomatoes
  • 1/3 cup salted roasted almonds
  • 1 large garlic clove, sliced
  • Salt and freshly ground pepper
  • 1/2 cup fresh bread crumbs
  • 12 ounces spaghetti
  • 2 tablespoons chopped parsley