This green goddess of a spread is stealing the spotlight — and your toast.
Creamy, dreamy, and loaded with broccoli, this homemade pâté is what clean eating wishes it tasted like. Toss in toasted hazelnuts, fresh basil, and a hit of Parmesan, and you’ve got a luxe veggie spread. Slather it on rye, scoop it with crackers, or eat it straight from the jar — we’re not judging.
Ingredients for Creamy Broccoli Pâté:
- 12 oz (about 3 ½ cups) broccoli florets
- 20 whole hazelnuts
- 1 garlic clove (core removed)
- ¼ cup grated Parmesan cheese
- 1 small bunch of fresh basil (or parsley)
- 3–4 tablespoons extra virgin olive oil
- Salt and black pepper, to taste
- 1–2 tablespoons reserved broccoli cooking water (optional)
Instructions:
- Cut the broccoli into florets, slicing larger ones in half. Boil in lightly salted water for 10 minutes or until tender.
- Drain the broccoli and immediately transfer to a bowl of ice water to preserve its bright green color. Once cooled, drain thoroughly. Save a few tablespoons of the cooking water in case you need to thin the mixture later.
- In a dry skillet over medium heat, toast the hazelnuts until golden and fragrant. Let them cool.
- In a food processor, blend basil leaves, cooled hazelnuts, grated Parmesan, garlic (with the core removed), and 2 tablespoons of olive oil. Process until smooth, slowly adding the remaining olive oil in a thin stream.
- Add the drained broccoli, salt, and pepper. Blend again until smooth and creamy. If it’s too thick, add a tablespoon or two of the reserved broccoli water to reach your desired consistency.
- Transfer the pâté to a glass jar. Drizzle a bit of olive oil over the top to keep it fresh and store it in the fridge.
Serving suggestion:
Serve chilled or at room temperature with slices of whole grain or rye bread, or enjoy with crackers, flatbreads, or vegetable sticks.
