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Green Broccoli Spread

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 10 mins
Total time 10 mins
Yield Serves 10 (serving size: 2 tablespoons)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.