Ingredients
-
1 cup
roasted
cashews
-
6 cups
broccoli florets
-
1
medium
onion
, chopped
-
3
garlic cloves
-
1/4 cup
cold-pressed
canola oil
-
1 tsp
salt
, divided
-
1/2 tsp
pepper
, divided
-
1 cup
finely grated
parmesan
-
1/3 cup
water
-
1/4 cup
chopped
parsley
-
3 tbsp
lemon juice
-
2 tbsp
tahini
Instructions
- 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)
- Calories
- 83,
- Protein
- 3 g,
- Carbohydrates
- 4 g,
- Fat
- 7 g,
- Fibre
- 1 g,
- Sodium
- 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.
