Name: Picada
Ingredients: 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

Picada

Print Recipe Pin Recipe

Servings

Ingredients

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

Instructions

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.
Notes:
– 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)