Place the almonds, basil, mint, parsley, lemon rind and juice, the parmesan and the remaining oil in the food processor and process into a rough paste. Pour it into the pan with the broccoli, scraping the sides with a spatula.
Carefully reserve 1⁄2 cup (125ml) of the pasta’s cooking liquid. Place a colander in the sink and, wearing oven gloves, pour in the pasta to drain. Place the hot pasta and the reserved liquid into the pan with the pesto. Place over low heat, add some salt and pepper and stir until heated through and combined.