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.

Lena

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
10 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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; protein 5.9g; carbohydrates 10.7g; fat 25.8g; sodium 62mg. Full Nutrition
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