- SOAK cashews in a bowl covered with hot water for 1 hr. Drain.
- PREHEAT oven to 400F.
- TOSS broccoli, onion, garlic, 1 tbsp of the oil and 1/4 tsp each salt and pepper on a baking sheet. Roast, flipping halfway, until broccoli is slightly charred and onion is soft, 20 min. Let cool for 5 min.
- WHIRL cashews, parmesan, water, parsley, lemon juice, tahini and remaining 3 tbsp oil, 3/4 tsp salt and 1/4 tsp pepper in a food processor until smooth. Add roasted vegetables and pulse until almost smooth with chunky texture, about 20 pulses.
- TRANSFER to a serving bowl and drizzle with more cold-pressed canola oil. Sprinkle with sesame seeds, pistachios, pepitas and chopped herbs if desired.
Nutrition (per serving)
- 3 g,
- 4 g,
- 7 g,
- 1 g,
- 166 mg.
Kitchen Tip: Cold-pressed canola oil is the “olive oil of the North.” It’s golden with a nutty finish. Drizzle on soups and use in salad dressings.