Linguine With Broccoli Mint Pesto


Take pesto pasta to the next level with a sauce made from broccoli, basil, and mint.

Linguine With Broccoli Mint Pesto

Greg DuPree

Prep Time:
30 mins
Total Time:
30 mins

Traditionally, pesto sauce is made with fresh basil, garlic, pine nuts, Parmesan or pecorino, and olive oil, but it’s actually incredibly versatile if you follow the simple formula of herbs, garlic, nuts, cheese, and olive oil. This springtime pasta adds broccoli to the pesto mixture for a major veggie boost and a handful of fresh mint, too. If you don't have linguine on hand any long pasta shape like spaghetti, fettuccine, or bucatini will work. Don't skimp on the toppings; they make the dish.


  • 2 cups broccoli florets (about 5 oz.)

  • 1 lb linguine pasta

  • 1/2 cup roasted, salted whole almonds, divided 

  • 1 cup basil leaves

  • 1 cup mint leaves, plus more for topping

  • 1 oz pecorino cheese, grated on a Microplane (about 1/2 cup), plus more for topping

  • 1 clove garlic, roughly chopped

  • 1 tsp kosher salt, plus more for cooking broccoli and pasta

  • 3/4 cup olive oil, plus more for topping

  • flaky sea salt, for topping

  • lemon wedges, for serving 


  1. Bring a large pot of generously salted water to a boil. Add broccoli; boil until just tender, about 3 minutes. Transfer broccoli to a plate with a slotted spoon.

  2. Return water in pot to a boil. Cook pasta according to package directions. Reserve 1 cup cooking water. Drain pasta and return it to pot.

  3. Meanwhile, place 1/4 cup almonds in a food processor; pulse until finely chopped. Add basil, mint, cheese, garlic, and salt. Pulse, stopping to scrape down sides of bowl as needed, until herbs are finely chopped, about 30 seconds. Add broccoli; process until incorporated. With processor running, pour oil in a steady stream through food chute. Process until mostly smooth.

  4. Add broccoli-mint pesto and 1/2 cup reserved cooking water to pasta in pot. Using tongs, toss pasta until well coated, adding more cooking water as needed to make a smooth sauce.

  5. Finely chop remaining 1/4 cup almonds. Serve pasta drizzled with oil and topped with chopped almonds, mint leaves, cheese, and flaky sea salt. Serve with lemon wedges.

Nutrition Facts (per serving)

467 Calories
35g Fat
30g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 467
% Daily Value *
Total Fat 35g 45%
Saturated Fat 5g 26%
Cholesterol 5mg 2%
Sodium 359mg 16%
Total Carbohydrate 30g 11%
Dietary Fiber 5g 17%
Total Sugars 2g
Protein 10g
Vitamin C 35mg 176%
Calcium 124mg 10%
Iron 3mg 14%
Potassium 304mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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