Picada

5 ingredients
1 steps

Ingredients

  • 5 1/4 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

Directions

  1. 1
    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.

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