Vegan Broccoli-Hazelnut Spread Recipe

Heat 1 tablespoon olive oil in a skillet and cook shallot until soft and translucent about 5 minutes. Add hazelnuts and cook until toasted about 2 minutes. Remove from heat and cool for 10 minutes.

Meanwhile bring a pot of lightly salted water to a boil and cook broccoli until softened about 3 minutes. Drain and rinse under cold water. Drain well.

Combine shallot-hazelnut mixture broccoli parsley and dill in the bowl of a food processor; pulse until blended. Pour 2 tablespoons olive oil in slowly with the processor running until spread is smooth. Add more olive oil if needed. Season with salt pepper and nutmeg.