Picada

Name: Picada
Yield: For 2 1/2 cups
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

Ferran Adrià

For 2 1/2 cups

Source

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

Method

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.