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Catalan Almond Picada

Created by foodthinque on behalf of the Almond Board of California. Picada is a traditional Catalan pesto using bread and almonds. It is often served on seafood or swirled into soups as a thickener. It is traditionally made with a mortar and pestle but is easier in larger quantities using a food processor. Make sure to use toasted almonds for the best flavor.
Almonds

Difficulty

Easy

Prep Time

15 minutes

Ingredients
Serves: 2 cups
  • 1/3 cup whole roasted salted almonds
  • ¾ oz toasted sourdough bread
  • 5 1/3 oz fresh parsley
  • 2 cloves garlic (5 g)
  • 1 tbsp lemon zest
  • 1 ½ tsp kosher salt
  • 7 ½ fl oz olive oil
Preparation
  1. Combine all the ingredients in a food processor.
  2. Pulse until finely chopped for a crumbly picada or run longer for a more traditionally smooth paste.
  3. Alternately, use a mortar and pestle to pound the picada into a paste.
  4. Transfer to a container and refrigerate.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 200
Total Fat 20 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 210 mg
Total Carbohydrate 3 g
Dietary Fiber 1 g
Total Sugars 0 g
Protein 2 g
Vitamin D 0 mcg
Calcium 36 mg
Iron 1 mg
Iron 1 mg
Potassium 118 mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.