Total Time
Prep 10 mins
Cook 5 mins

This wonderful recipe is my adaptation of a Cooking Light One. It has a wonderful flavor, and is so much different from your usual pesto! The almonds retain their crunch even through blending, and you end up with a sweet but tangy and crunchy pesto! Mmm! Prep time doesn't include soaking the tomatoes :-)

Ingredients Nutrition


  1. Soak sun-dried tomatoes in water for about 35-45 minutes. Drain water.
  2. Cook pasta according to the package directions, omitting salt and fat (note: you can make more pasta, make how much pasta looks right to you. 4-5 cups is approximate.). Drain through a sieve over a bowl, reserving 1 cup cooking liquid (save more if you like your pesto thinner). Divide pasta among plates.
  3. While pasta cooks, place tomatoes and next 7 ingredients (through black pepper) in a food processor; process until finely chopped.
  4. Add feta cheese and leftover drained pasta cooking water and pulse until incorporated, but there still are feta chunks. (add more drained pasta water if you prefer yours thinner).
  5. Scoop pesto over pasta. Serve with side salad and bread, as well as additional feta or parmesan to top with.