Garlic-Hazelnut Pesto Purée

Place garlic cloves, peeled and toasted hazelnuts or almonds, parsley, and bread (crusts removed) into a food processor.

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).

Add water, 2 tablespoons at a time, and continue mixing until picada is stiff but no longer oily.

Scrape down the sides of the food processor (or mortar) from time to time for an evenly textured mixture.

Transfer picada to a mixing bowl and slowly work in 1/2 cup extra-virgin olive oil with a wooden spoon.

Keep covered and refrigerated until needed.