This vegan spread is made with broccoli, hazelnuts, shallots, olive oil, dill and parsley. It tastes great on sandwiches or with crusty bread. You can also try it as as topping to boiled potatoes or freshly cooked pasta.
1 person made this
3 tablespoons olive oil, divided, or more as needed
1 shallot, finely chopped
100g chopped hazelnuts
250g broccoli florets
1 tablespoon finely chopped fresh parsley
1 teaspoon chopped fresh dill
1 pinch salt and freshly ground black pepper to taste
Heat 1 tablespoon olive oil in a pan and cook shallot until softened, 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 the boil; 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.