Spaghetti with Almond Pesto

A new twist on pesto. Delivers a delicate flavor.

Spaghetti with Almond Pesto

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Total Time: 25 minutes
Servings: 4


  • 1/2  cup  drained oil-packed sun-dried tomatoes (3 ounces)
  • 1/3  cup  salted roasted almonds
  • large  garlic clove, sliced
  • 1/2  cup  extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1/2  cup  fresh bread crumbs
  • 12  ounces  spaghetti
  • 2 tablespoons  chopped parsley


  • In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
  • In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
  • In a large pot of boiling salted water, cook the pasta until al dente. 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. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Serve. 
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