Better than pesto and romesco?

I have a personal philosophy of ‘never saying never’, yet even with this outlook on life, sometimes I still think there are things that will ‘never’ happen.

Last night just such an even occurred.

You may remember that my Irishman’s favourite sauce of all time is ‘romesco’ (recipe over here)

He’s always asking me to make it, especially for his birthday.

So you can imagine my surprise when he declared the sauce we had with our BBQ pork belly last night was ‘kicking romesco’s butt’.

Ladies and gentlemen, we have a new favourite sauce in our house, so thought I’d better share it asap…

Enjoy!
____________
picada
serves 2

Inspired by the fabulous Ferran Adria from ‘The Family Meal’.

1 small bunch flat leaf parsley
1-2 cloves garlic, peeled
1/2 teaspoon saffron threads, optional
small handful roasted almonds

1. Chop all ingredients together until very fine.

2. Transfer to a bowl and stir in 2-3 tablespoons of extra virgin olive oil – enough to make a chunky sauce.

3. Taste & season.

VARIATIONS
short on time? – Just whizz everything in the food processor until you have a coarse paste.

nut-free – you could use cooked chickpeas, but it will be quite different.

different nuts – Ferran uses roast hazelnuts. Pinenuts would also work. I’d like to try pistachios as well.

Cheers,
Jules x
www.thestonesoupdiaries.com

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