Traditional pesto sauce includes basil, garlic, pine nuts, parmesan and olive oil. However, there are author's pesto recipes. One of them is with broccoli and mint.
If you do not have linguine pasta, any other similar form will do: spaghetti, fettuccine.
What you need
- 5 ounces of broccoli;
- 1 pound of pasta;
- 1/2 cup whole almonds (roasted, salted);
- Crumb of almonds;
- 1 cup fresh basil;
- 1 cup mint leaves;
- 1 ounce grated parmesan or pecorino
- 1 clove of chopped garlic;
- 3/4 cup olive oil;
- Salt, black pepper - to taste;
- Sea salt;
- Lemon wedge
Cooking method
- Boil broccoli for 3 minutes in salted water brought to a boil.
- Transfer the broccoli to a slotted spoon.
- Boil the pasta according to package instructions.
- Drain, but keep 1 cup pasta water separate.
- In a food processor, add the almonds, basil, mint, cheese, garlic, and salt.
- Whisk all ingredients together until smooth, but not very fine.
- Finally, add the broccoli and olive oil, then whisk some more.
- To the pot of pasta, add the prepared pesto and ½ cup of the remaining water from the boil.
Serve pasta topped with crumbled almonds, grated parmesan, sea salt and a lemon wedge.
