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.

How to Make It

Step 1

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

Step 2

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

You May Like

Ratings & Reviews