Spaghetti with Sundried Tomatoes Pesto

INGREDIENTS
50 g of sundried tomatoes
40 g of peeled almonds
1 garlic clove
2 tablespoons of freshly grated Parmigiano Reggiano cheese
8 g of fresh basil (about 20 leaves)
4 tablespoons of extra-virgin olive oil
200 g of spaghetti

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