
This is best used the same day.
Garlic-Hazelnut Purée
SERVES
4PREP TIME
05 minCOOK TIME
05 minIngredients
4 garlic cloves, peeled
4 ounces peeled and toasted hazelnuts or almonds
1 bunch flat leaf parsley
3 slices lightly toasted white bread (crusts removed)
1/2 cup water
1/2 cup extra-virgin olive oil
Directions
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Place garlic cloves, peeled and toasted hazelnuts or almonds, parsley, and bread (crusts removed) into a food processor.
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Purée for 4 to 5 minutes, until smooth. (If using a mortar and pestle, grind the garlic with about a fourth of the rest of the ingredients at a time).
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Add water, 2 tablespoons at a time, and continue mixing until picada is stiff but no longer oily.
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Scrape down the sides of the food processor (or mortar) from time to time for an evenly textured mixture.
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Transfer picada to a mixing bowl and slowly work in 1/2 cup extra-virgin olive oil with a wooden spoon.
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Keep covered and refrigerated until needed.
