Green Broccoli Spread

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Green Broccoli Spread
Photo: Randy Mayor; Styling: Claire Spollen
Part pesto, part romesco, fully delicious. This simple spread is great slathered over grilled bread, as a dip for raw veggies, or as a sandwich condiment. Make ahead and keep for up to three days, but leave out the lemon juice until you're ready to serve so it doesn't turn the broccoli brown.
Serves 10 (serving size: 2 tablespoons)


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6 ounces broccoli florets (about 2 cups)
1/3 cup canola mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
6 basil leaves
3 garlic cloves, peeled
1 (1 1/4-ounce) slice bread, torn
1 anchovy fillet


Hands-on: 10 Minutes
Total: 10 Minutes

1. Cook broccoli in boiling water 3 minutes or until crisp-tender. Drain. Rinse under cold water until cool. Drain well.

2. Combine broccoli, mayonnaise, and remaining ingredients in a food processor; process until smooth.

Created date

July 2014

Nutritional Information

Calories 36
Fat 2.2 g
Satfat 0.0 g
Monofat 1.3 g
Polyfat 0.8 g
Protein 1 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 142 mg
Calcium 21 mg