Sun-Dried Tomato and Roasted Almond Pesto Pasta Recipe

While we love homemade basil pesto, this pasta with sun-dried tomato and roasted almond pesto is a fantastic pantry-friendly alternative.

Some summers my garden overflows with basil and I can make batch after batch of classic basil pesto. This year, however, a cold, wet spring delayed planting and an unusually hot, dry stretch knocked back my herbs. With only a few sad basil leaves to spare, I turned to the pantry and discovered a lively alternative: pasta tossed with a sun-dried tomato and roasted almond pesto. It’s bright, easy, and relies on ingredients most kitchens already have.

The inspiration for this version came from an old Food & Wine magazine recipe I found while resting a sore back—proof that a great recipe can show up when you least expect it. The word “pesto” simply refers to ingredients that are pounded or blended together, so substituting sun-dried tomatoes and almonds creates a completely different but equally delicious spread.

This variation uses oil-packed sun-dried tomatoes, roasted salted almonds, a clove of garlic, extra-virgin olive oil, and simple seasonings. I happened to have raw Marcona almonds and roasted them quickly with a little olive oil and kosher salt at 350°F for about 15 minutes, which worked well. If you’re shopping, pre-roasted almonds make it even easier.

Most recipes that once used a mortar and pestle are now quickly completed with a food processor or blender. Pulse the tomatoes, almonds, and garlic together, then add oil until the mixture reaches your preferred texture—slightly chunky for a rustic feel or smooth if you like it refined. Toss the pesto with hot pasta and a bit of the reserved cooking water so the sauce clings to the noodles. Finish with toasted breadcrumbs for crunch, grated Parmesan, and a scattering of fresh herbs or lemon for brightness.

Why you’ll love this recipe:

• Pantry-focused: uses oil-packed sun-dried tomatoes and roasted nuts so you don’t need fresh basil.
• Fast: the pesto comes together in minutes in a food processor.
• Versatile: leave the pesto chunky or smooth, and adjust olive oil for the texture you prefer.
• Great make-ahead: the pesto keeps well in the refrigerator and makes quick meals during the week.

Garnishes like grated Parmesan, chopped basil, and a squeeze of lemon brighten the finished plate, though they’re optional if you’re working with limited herbs. Toasted panko breadcrumbs add a pleasant, golden crunch that contrasts nicely with the silky pasta and rich pesto.

Even with a disappointing garden season, I managed to rescue a few basil leaves for garnish. The dish still felt like a small victory—a comforting, flavorful meal rescued from the pantry and ready in about 25 minutes.

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