All Recipes Best Recipe Appetizers and Snacks Dips and Spreads Recipes

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 calories carbohydrate: 10.7 g cholesterol: : - fat: 25.8 g fiber: 4.3 g protein: 5.9 g saturatedFat: 2.6 g servingSize: - sodium: 62 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

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.