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.

Katherine Cobbs
Recipe by Cooking Light September 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

hands-on:
10 mins
total:
10 mins
Yield:
Serves 10 (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

36 calories; fat 2.2g; mono fat 1.3g; poly fat 0.8g; protein 1g; carbohydrates 3g; fiber 1g; sodium 142mg; calcium 21mg.
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