Need an easy sauce recipe that goes with grilled meats, sausages, roasted chicken and fish? Try this versatile version of the Spanish picada. It goes together in minutes and will make nut lovers really happy.
1/2 cup pure olive oil, divided use
1/2 cup hazelnuts, chopped
1 slice firm white sandwich bread, torn
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh mint leaves
1/2 teaspoon red pepper flakes
2 tablespoons white wine vinegar
Salt, to taste
[amazon-product]155832237X[/amazon-product]In a small skillet, heat 2 tablespoons of the oil over medium-high heat. Add the hazelnuts and cook, stirring, until golden, 3 to 4 minutes. Using a slotted spoon, transfer the nuts to a plate to cool. Add the bread to the skillet and cook, stirring, until golden and crisp, about 4 minutes. Transfer to a plate to cool.
Transfer the nuts and bread to a food processor, add the garlic, mint and red pepper and pulse until finely chopped. Add the vinegar and pulse to a coarse, thick paste. While the machine is running, gradually add the remaining oil in a thin stream through the feed tube and process until smooth. Season with salt. This is best used right away, but will keep in the refrigerator for 2 days.
Makes about 1 cup.
From “Get Saucy” by Grace Parisi