Vegan Broccoli-Hazelnut Spread

Name: Vegan Broccoli-Hazelnut Spread
Cook time: 10 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 3 tablespoons olive oil, divided, or more as needed; 1 shallot, minced; ¾ cup chopped hazelnuts; 2\u2009¾ 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

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.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 281 calories; protein 5.9g; carbohydrates 10.7g; fat 25.8g; sodium 62mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb