Easy Picada Recipe (Spanish-Style Pesto)
Make this amazing Picada recipe, a Spanish-style pesto that can be used as a condiment to flavor just about anything.
Servings: 4 to 6 Servings (as a pesto)
Calories: 205kcal
Equipment
- 1 Blender or food processor (alternatively, use a mortar and pestle to pound the picada into a crumbly or smooth paste).
Ingredients
- 4 tablespoons extra virgin olive oil divided
- 2 slices of fresh bread—see note 2.9 ounces or 82 grams
- ¼ cup parsley, finely chopped 10 grams
- 2 garlic cloves, finely chopped
- ¼ teaspoon salt
- ¼ cup slivered almonds 30 grams
Instructions
- In a skillet large enough to hold the bread, heat 2 tablespoons of olive oil over medium heat.4 tablespoons extra virgin olive oil, 2 slices of fresh bread—see note
- Add the bread and toast on both sides until golden ( about 2 to 3 minutes on both sides—the bread should gently sizzle in the oil).
- Remove bread from the pan and transfer to a cutting board. Cut into small cubes.
- Add the toast, parsley, garlic, salt, almonds, and 1 tablespoon of olive oil in a blender or food processor. Blend or pulse until everything is finely chopped, and you get a crumbly picada.¼ cup parsley, finely chopped, 2 garlic cloves, finely chopped, ¼ teaspoon salt, ¼ cup slivered almonds
- Remove from the blender. Transfer to a container of choice and stir in 1 tablespoon of olive oil until well incoprorated.
Notes
Helpful Tips:
- Bread: I usually go for gluten-free or Ezekiel bread, which adds a beautiful consistency to this Picada recipe.
- If you want a smoother Picada, add a few more teaspoons of olive oil to the food processor and pulse until you get the desired consistency. Adding some chicken broth or bone broth is another option. Always adjust the amount of salt and add more if needed.
- Equipment: You can use a mortar and pestle, but a food processor or blender makes it quicker and easier.
- Storage: Although you can store it in the fridge for a day or so, I highly recommend making a fresh batch whenever you need it to get the best quality and flavors from a Picada pesto.
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- Instead of almonds, try hazelnuts, pine nuts, or walnuts.
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- Instead of parsley, experiment with fresh cilantro, mint, or basil.
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- Instead of bread, use more almonds to make the Picada pesto (low carb). Or use one of my gluten-free drop biscuits.
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- Experiment by adding lime juice or maybe some white wine.
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- Make the texture smoother by adding more olive oil to make it one of your favorite toppings, or add some chicken broth. dd more salt if needed.
Nutrition
Calories: 205kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 214mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg
