Vegan Broccoli-Hazelnut Spread recipe
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Ingredients
- 3 tablespoons olive oil, divided, or more as needed 1 shallot, minced ¾ cup chopped hazelnuts 2 ¾ cups broccoli florets 1 tablespoon finely chopped fresh parsley 1 teaspoon chopped fresh dill 1 pinch salt and freshly ground black pepper to taste 1 pinch ground nutmeg
Nutrition Info
- 280.7 caloriescarbohydrate: 10.7 gcholesterol: : -fat: 25.8 gfiber: 4.3 gprotein: 5.9 gsaturatedFat: 2.6 gservingSize: -sodium: 62 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Vegan Broccoli-Hazelnut Spread
Directions
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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.