Place the drained sun-dried tomatoes, basil leaves, garlic cloves, toasted almonds, and Parmesan cheese into a food processor.

Pulse the mixture until it forms a coarse paste, scraping down the sides of the bowl as needed.

While the food processor is running, slowly drizzle in the olive oil until the mixture reaches a smooth, spreadable consistency.

Taste and stir in salt if needed. Serve immediately tossed with warm pasta or store in an airtight container in the refrigerator for up to one week.