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.
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
How to Make It
Cook broccoli in boiling water 3 minutes or until crisp-tender. Drain. Rinse under cold water until cool. Drain well.
Combine broccoli, mayonnaise, and remaining ingredients in a food processor; process until smooth.
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