Catalan Picada

1. 1

   In a small skillet, heat 2 tablespoons of the olive oil until shimmering.

2. 2

   Add the bread and cook over high heat, turning until toasted; cut into small cubes.

3. 3

   Transfer the cubes to a mini food processor.

4. 4

   Add the almonds, hazelnuts and garlic and pulse until finely chopped.

5. 5

   Add the remaining 1 tablespoon of olive oil and the water and process to a paste.

6. 6

   Add the parsley and pulse to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.