Almond and Sun-Dried Tomato Pesto Pasta

Almond and Sun-Dried Tomato Pesto Pasta

Okay, dear Reader, I don’t officially have a top ten list of pesto recipes. Not one that I carry around with me in my wallet. And, certainly, not one that I’m going to admit to at this particular time.  But, if I did, then this pesto would be on that list, and most likely, very close to the top.

This is one of those pasta dishes that make you feel better about yourself and make you happy to be alive.  Am I the only one that can feel such powerful emotions from eating good food?  If I’m not alone, please come forward.  We can start a club!


I’ve shared this with John.e before, but I’m not sure I’ve talked about it at Lord Byron’s Kitchen.  My recipes – my creations – are extremely personal.  I try my best to not take negativity to heart. But, it’s really hard to hear the words, “I didn’t like it.”  Everyone has their own personal tastes, but when it comes to sharing food you’ve prepared, it’s very personal.

When someone loves to cook and bake, and likes to share it with the world, yet that same person is an introvert and is also a perfectionist, doing so can be rather difficult.  I have worked through my shyness with sharing my recipes. I have embraced the food blog experience. Once in a while though, a reader will comment that it wasn’t good, or it didn’t turn out.

It never fails to hit me right where it hurts, but I keep reminding myself that not everyone likes rhubarb; not everyone likes foods drenched in sauce; not everyone eats cake or cookies on the regular.  And, that’s alright! But, when you’ve poured your heart and soul into it, it’s hard to not have pleased the masses.


Over the past few years, Lord Byron’s Kitchen has changed names, formats, and cuisines.  If you’ve been with me for a while, you might remember when Lord Byron’s Kitchen was called Pretty Practical Pantry. You might also remember when posts didn’t feature a recipe card at the bottom at all!  Blogging of any kind is a huge learning experience. Along with learning to plate and present the food, you must also learn to roll with the punches – negativity included.

Now, I try not to focus too much on what I think people would like to eat.  I focus on preparing recipes that taste great and look great to me. It can be prepared by someone just like me – the untrained, at-home, kitchen-loving cook.  Honestly, not even John.e or McKenna get a vote anymore.  If I listened to either of them, every dish would be vegetarian, or at least include chocolate of some kind!

Almond and Sun-Dried Tomato Pesto Pasta was a ‘me’ dish.  I prepared it and loved it.  I share it with the hopes that you love it too. You will need to forgive me for not sticking to what might just be my number one recipe of all time – Sun-Dried Tomato Pesto.  Sometimes – not too often though! – it’s good to switch things up a little bit.


I guess there’s a lesson to be learned in all of this. It’s to do what feels right to you. Eat what tastes good to you. And, take the negative comments in stride.  Either you learn to ignore those comments, let them destroy you, or be like Jinx Monsoon to Michelle Visage: “Water off a duck’s back.”  Happy eating, Dear Reader!

Just one more thing, Dear Reader. I’m not being paid to say this, but I really do love this product. Whenever I need sun-dried tomatoes, I try to get my hand on the Trader Joe’s brand. They are the perfect dried sun-dried tomato!

Almond and Sun Dried Tomato Pesto Pasta

As a self-proclaimed pesto aficionado, I would award this Almond and Sun Dried Tomato Pesto Pasta a spot in my top five list.  It’s simple.  It’s easy.  It’s delicious.  And, really, isn’t that what good food is all about?CourseMain Course CuisineAmerican Prep Time10 minutes Cook Time10 minutes Total Time20 minutes Servings4 servings Calories825kcal AuthorLord Byron’s Kitchen


  • 1/2 cup sun dried tomatoes, dried, not packed in oil
  • 1/2 cup olive oil
  • 1/2 cup almonds, whole, natural, unsalted
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried red chili flakes, optional
  • 1/4 cup parsley, chopped, plus more for garnish
  • 1/4 cup parmesan cheese, for garnish, optional
  • 450 grams spaghetti, cooked and drained
  • 1/2 cup pasta water, reserved from the cooked pasta


  • Add the olive oil, sun dried tomatoes, garlic, almonds, salt, ground black pepper, and chili flakes to a food processor.  Pulse until smooth.
  • Add the parsley and pulse one or two times more to mix the parsley through the sun dried tomato and almond mixture.  Set aside.
  • Once the pasta has been cooked and drained, add it back to the pot.  Pour in the pasta water and all of the pesto.  Stir to combine.   Add the cooked pasta and toss to coat.
  • Plate and serve with parsley and parmesan for garnish.


Calories: 825kcal | Carbohydrates: 96g | Protein: 23g | Fat: 39g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 433mg | Potassium: 868mg | Fiber: 7g | Sugar: 8g | Vitamin A: 525IU | Vitamin C: 10.8mg | Calcium: 163mg | Iron: 3.8mg

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