Skip to main content


  • 2 1/2 cups ServingsServings


  • 5¼ tsp saffron threads
  • 6 garlic cloves
  • 3 1/3 cups fresh parsley leaves
  • Scant 1 cup extra-virgin olive oil
  • 1 cup toasted blanched hazelnuts


Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool. Put the peeled garlic and the parsley leaves into a small bowl. Add the toasted saffron threads. Next, add the olive oil. Process with a hand-held blender to make a coarse paste. Add the toasted hazelnuts and continue to make an even, fine mixture.


- Picada is an aromatic sauce traditionally used in Catalan cuisine as a base flavoring for many dishes. It is also often added toward the end of cooking

- Picada will keep for 1 week in the fridge or 6 months in the freezer

From The Family Meal: Home Cooking with Ferran Adria (Phaidon Press, 2011)