Sun-dried tomato and almond pesto from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 33) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • patioweather on January 12, 2026

    I had trouble getting it all nice and smooth. I might grind the almonds separately first so I can make sure they are the texture I want before adding other things.

  • SheilaS on November 14, 2025

    Very tasty pesto to have at the ready. Next time, I’m going to try using plain sun-dried tomatoes that I’ve steamed to soften in place of all or part of the oil-packed ones. I think it will give a brighter color and flavor.

  • metacritic on October 22, 2025

    Excellent. Used with green beans and potatoes, lifting the sub-recipe to great heights.

  • hashi on October 16, 2025

    Easy, straightforward pesto with great flavor and texture. Used it with the Brussels sprouts with sun-dried tomato and almond pesto pasta recipe (pg. 329).

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