Lena Recipe – Vegan Broccoli-Hazelnut Spread

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.

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

Cooking Directions

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.
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.
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 Facts

• calories280.7
• carbohydrateContent10.7 g
• fatContent25.8 g
• fiberContent4.3 g
• proteinContent5.9 g
• saturatedFatContent2.6 g
• sodiumContent62 mg
• sugarContent2.7 g