Editing Sun-dried tomato pesto

Inspired by a an unbelievable meal at [http://www.konobamate.hr/ Konoba Mate] in Pupnat on Korčula in Croatia and has been reconstructed similar recipes we've found online:

* 3oz (85 grams) sun-dried tomato (SDT). We've generally had the non-oiled packed sort. If you use the oily ones, those would be great, but you'll want to use more.
* 1/2 cup of almonds. We used roasted and lightly salted almonds. The salt is not necessary but give them a dry roast in a pan if you have raw ones.
* 2-3 garlic clove, sliced up
* 1-2 to 3/4 cup extra-virgin olive oil. Use the best stuff you can find. Seriously. We use the DOP Gata Hurdes from Fairway for this one.
* 1/2 cup fresh bread crumbs, dry roasted in a pan unless they are browned

=== Instructions ===

* Use a food processor to pulse the SDT with oil until it's basically a paste. This will usually take some time.
* Add almonds, then garlic, then salt and pepper to taste

Once you're pasta is done:

* Because this pesto is '''dry,''' I'll usually add 2 ladel-fulls (maybe a cup?!) of used pasta water to the pesto as I mix it in with the noodles. You want the consistency to be saucy but not wet.
* Add in the breadcrumbs! Keep in mind that they'll soak up water too so you may need even more. If you can keep 'em a little crispy though, that will be great.

Top the plates with:

* chopped parsley
* black peppper
* freshly grated grana padano or parmaggiano regiano
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-Inspired by a an unbelievable meal at [http://www.konobamate.hr/ Konoba Mate] in Pupnat on Korčula in Croatia and has been reconstructed similar recipes we've found online.
+Inspired by a an unbelievable meal at [http://www.konobamate.hr/ Konoba Mate] in Pupnat on Korčula in Croatia and has been reconstructed similar recipes we've found online:
-Like Konoba Mate, we usually do it with fresh pasta cut into thick fettucini. I'll bet that orecchiette or fusilli would be great as well. :) I wouldn't do it with spaghetti.
-=== Ingredients ===
 * 3oz (85 grams) sun-dried tomato (SDT). We've generally had the non-oiled packed sort. If you use the oily ones, those would be great, but you'll want to use more.