Vegan Broccoli-Hazelnut Spread
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Ingredients35 m servings 281 cals
Original recipe yields 4 servings
- 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.
Per Serving: 281 calories; 25.8 g fat; 10.7 g carbohydrates; 5.9 g protein; 0 mg cholesterol; 62 mg sodium. Full nutrition