Picada is the Catalan-Style Pesto You Can Use on Everything

October 19, 2017

It’s a rite of fall: I’ve started my list of “must make” seasonal dishes. I’ve saved recipes in my Food52 collections; clipped sections of magazines and newspapers; bookmarked cookbooks stacked high on my bedside table. Chances are good that most of us have similar lists, even if the recipes in them are not identical: soups and stews, sheet pan dinners that promise to streamline our weeknights, long-and-slow braises for lazy afternoons, and all manner of roasted meats and vegetables to turn to in between.

I’d like to suggest something to add to your list. It’s picada, and it will single handedly make your fall cooking more interesting, exciting, and complex.

That's picada on the left, over a lentil soup for the books/belly. Photo by Julia Gartland

Picada is a dense, pounded paste of fried bread, nuts, garlic, olive oil, and other aromatics. It originated in the Catalonia region of Spain, most likely in the thirteenth or fourteenth century, as a way to thicken and flavor stews and braises. With this history comes recipes as varied as the cooks themselves. Almonds are traditional, but some picadas call for hazelnuts, pine nuts, or walnuts—sometimes individually, sometimes in combination. Aromatics like saffron, cinnamon, white wine, dark chocolate, as well as chicken and game livers, are not out of place here.

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Picada is usually stirred into a stew or braise during the final minutes of cooking time. As Colman Andrews writes in Catalan Cuisine: Vivid Flavors from Spain’s Mediterranean Coast, anyone who has tasted a dish before and after its addition will understand that picada “seems to fill in all the holes, plug in all the gaps in flavor.”

Andrews devotes several pages to picada in Catalan Cuisine, referring to it as a “glorified roux,” one that “doesn’t swell up as dramatically or thicken as relentlessly as roux,” and “adds more heart than heft.” He explains that no other European cuisine has anything like picada. Its closest relative is Italy’s pesto, also a pounded mix of garlic, nuts, and herbs, but one that’s unmistakably a sauce; and gremolata, the herb and garlic mixture classically added as a final flourish to osso buco. But no other blends, Andrews writes, come close to picada’s versatility and range.

No other European cuisine has anything like picada.
Colman Andrews

He recounts that when Paula Wolfert discovered picada while collecting recipes for her book My World of Food, she thought it was the best thing since sliced bread.

In fact, open a Paula Wolfert cookbook and you’re likely to find recipes that call for picada. In Mediterranean Clay Pot Cooking, Wolfert notes that picada gives “a deeper and lustier taste than butter or cream,” and includes a recipe for Mussel Soup with Toasted Almond-Cinnamon Picada. In The Slow Mediterranean Kitchen, she offers Fall-Apart Lamb Shanks with Almond-Chocolate Picada. This recipe is on the top of my own “to-cook” list.

In The Food of Spain, Claudia Roden’s recipes for Pepa’s Fish Soup and Lobster Hotpot call for a final thickening and flavoring from picada, her version forgoing bread for a mix of almonds, garlic, olive oil, and parsley.

I first learned about picada from Diana Henry’s early cookbook, Crazy Water Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa, where she writes that picada is “a miraculous thing.” In her recipe for Catalan Chicken with Picada, she pounds a sweet tea biscuit along with fresh bread, pine nuts, white wine, and olive oil, a playful take on the traditional.

In The Zuni Cafe Cookbook, Judy Rodgers describes her Crumbly Hazelnut Picada, which is chopped, not pounded into a smooth paste, as “an affectionate appropriation of the Catalan formula.” She recommends it as a condiment to enliven non-Catalan dishes, sprinkled on top of everything from grilled fish and ribeye steaks, to warm frisee salads and pastas.

My own picada is a mish-mash of all the fine recipes I’ve encountered. It’s crumbly (like Rodgers’ version) and combines bread, garlic, and almonds—all fried in olive oil until golden—and enough parsley to keep it light and bright. I use my food processor versus the traditional mortar and pestle, because it’s simple, and because even Judy Rodgers and Paula Wolfert endorse this modern method.

To get you on your way with picada, I’m including my recipe for smoky lentil soup, one that tips its hat to Catalonia. My soup starts with a base of sofrito, the Spanish building blocks of onion, garlic, and tomatoes (though I’ve added carrot, as well, because I like the way its sweetness pairs with earthy lentils), and ends with picada. Piquillo peppers and Spanish smoked paprika lend a smoky complexity, and sherry vinegar lifts up all of the flavors. The soup is delicious on its own, but it’s heightened by picada, added during the final minutes of cooking to thicken, and then brought to the table as a garnish. I’ve made the soup several times already this season. I can attest that the picada adds all of the magic and wonder noted by these cookbook luminaries who have discovered its secrets.

Have you tried or made picada? Will you now? Let us know in the comments!

See what other Food52 readers are saying.

  • ChinaChef
  • Martí Sans
    Martí Sans
  • EmilyC

Written by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.


ChinaChef September 13, 2022
Hello, first time i hear about Picada. sounds really interesting and i will try. is there any basic recipe somewhere? i mean different one.
Martí S. October 19, 2017
I think this post is a good overview of what a picada is, but I'd like to say that nobody in Catalonia uses picada to "garnish" the dish. La picada is a thickener that you add at the end of the cooking process and adds the final flavour to the dish. I'd also like to add that you can toast the bread instead of frying it (the same with almonds, garlic, etc.) and sometimes we change the bread for "carquinyols" (a type of biscotti) or "galetes maria" (a type of sweet biscuit). Also, it's common to add the pulp of dried pepper (not spicy). The typical one is "nyora" pepper that you can find anywhere in Catalonia. Finally, maybe one of the best ingredients to add in a picada is liver. It adds a ton of delicious flavour to the dish. Usually we add the liver of the animal we're cooking, typically, chicken or rabbit (yes, in Spain is normal haha).
EmilyC October 19, 2017
Thanks so much for sharing this Marti! I've never had liver in picada but want to try it that way. And you're right to point out that garnishing with picada isn't traditional, though I do love the taste and texture of using it in and on soups, stews, etc. I also love it over roasted vegetables, even more nontraditional still! : )