This healthy vegan spread tastes great. If you add more olive oil, you can also eat it as a side to potatoes or over pasta.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon olive oil in a skillet and cook shallot until soft and translucent, about 5 minutes. Add hazelnuts and cook until toasted, about 2 minutes. Remove from heat and cool for 10 minutes.

  • Meanwhile, bring a pot of lightly salted water to a boil and cook broccoli until softened, about 3 minutes. Drain and rinse under cold water. Drain well.

  • Combine shallot-hazelnut mixture, broccoli, parsley, and dill in the bowl of a food processor; pulse until blended. Pour 2 tablespoons olive oil in slowly, with the processor running, until spread is smooth. Add more olive oil if needed. Season with salt, pepper, and nutmeg.

Nutrition Facts

281 calories; 25.8 g total fat; 0 mg cholesterol; 62 mg sodium. 10.7 g carbohydrates; 5.9 g protein; Full Nutrition