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Photo, Roberto Caruso.
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
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.
Calories 83, Protein 3g, Carbohydrates 4g, Fat 7g, Fibre 1g, Sodium 166mg.
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.