Easy Picada Recipe (Spanish-Style Pesto)

Name: Easy Picada Recipe (Spanish-Style Pesto)
Prep time: 10 min
Total time: 10 min
Yield: 4 to 6 Servings (as a pesto)
Ingredients: 4 tablespoons extra virgin olive oil; 2 slices of fresh bread—see note; ¼ cup parsley, finely chopped; 2 garlic cloves, finely chopped; ¼ teaspoon salt; ¼ cup slivered almonds

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
4 to 6 Servings (as a pesto)
Calories
205 kcal
Course
Side Dish
Cuisine
Mediterranean

Easy Picada Recipe (Spanish-Style Pesto)

Jessica Duke

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Make this amazing Picada recipe, a Spanish-style pesto that can be used as a condiment to flavor just about anything.

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Ingredients

Servings

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

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Instructions

In a skillet large enough to hold the bread, heat 2 tablespoons of olive oil over medium heat.
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.
Remove from the blender. Transfer to a container of choice and stir in 1 tablespoon of olive oil until well incoprorated.

Equipments used:

Notes

Helpful Tips:
mortar and pestle, but a food processor or blender makes it quicker and easier.
Variations:
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.
Instead of almonds, try hazelnuts, pine nuts, or walnuts.
Instead of almonds, try hazelnuts, pine nuts, or walnuts.
Instead of parsley, experiment with fresh cilantro, mint, or basil.
Instead of parsley, experiment with fresh cilantro, mint, or basil.
Instead of bread, use more almonds to make the Picada pesto (low carb). Or use one of my gluten-free drop biscuits.
Instead of bread, use more almonds to make the Picada pesto (low carb). Or use one of my gluten-free drop biscuits.
Experiment by adding lime juice or maybe some white wine.
Experiment by adding lime juice or maybe some white wine.
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.
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 Information

Show Details

Calories 205kcal (10%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.01g Sodium 214mg (9%) Potassium 96mg (3%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 316IU (6%) Vitamin C 5mg (6%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4to 6 Servings (as a pesto)

Amount Per Serving

Calories 205 kcal

% Daily Value*

Calories	205kcal	10%
Carbohydrates	9g	3%
Protein	3g	6%
Fat	18g	28%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	0.01g	1%
Sodium	214mg	9%
Potassium	96mg	2%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	316IU	6%
Vitamin C	5mg	6%
Calcium	44mg	4%
Iron	1mg	6%