Toast the almonds for for a few minutes in a skillet over medium heat.
Add all ingredients into a food processor (an immersion blender works too) and blend until you have a chunky pesto. Blend more if you like it smooth, or less if you like chunky pesto!
Store the sun-dried tomato pesto for up to a week in your fridge.
Notes
Using the oil, in which the sun-dried tomatoes are packed in, adds extra flavor to your pesto. Plus, it's an excellent way to use it up. ➝ You can mix it with olive oil if there isn't enough oil in the jar.