Vegan Broccoli-Hazelnut Spread

This vegan spread with broccoli, hazelnuts, shallots, olive oil, dill, and parsley tastes great on crusty bread or can be eaten with potatoes or pasta.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 281 Calories

Ingredients

• 1 pinch ground nutmeg
• 1 teaspoon chopped fresh dill
• 1 pinch salt and freshly ground black pepper to taste
• 1 shallot, minced
• 1 tablespoon finely chopped fresh parsley
• 3 tablespoons olive oil, divided, or more as needed
• ¾ cup chopped hazelnuts
• 2 ¾ cups broccoli florets

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.