Picada Sauce

Picada Sauce

Picada is a Catalan-style pesto, made here with almonds, parsley, and CHOCOLATE—a surprising (but delicious) ingredient that adds a pleasing touch of bitterness to this delicious dish. Try it yourself with this recipes from Mr Organic.



  • 1 head cauliflower, trimmed, halved, and cut into wedges
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 4 cloves garlic, roughly chopped
  • 1 cup rapeseed oil
  • 12 peppers
  • 12 cup whole almonds, toasted and roughly chopped
  • 1 cup roughly chopped parsley
  • 1 tbsp Seed and Bean 100% Dark Chocolate
  • 2 tsp. red wine



  • Pre-heat your oven to 200 degrees.
  • Arrange the cauliflower wedges in a single layer on a baking sheet. Brush both sides with 2 tbsp. olive oil, season with salt and pepper and cook in the oven for 15 minutes, flipping once halfway through the cooking time.
  • Meanwhile, heat remaining olive oil and the garlic in a pan over medium heat. Cook until the garlic is golden, roughly 4–6 minute, then transfer to a bowl and let it cool.
  • Wipe pan clean and heat the rapeseed oil over medium-high heat, then fry the chopped peppers until blistered and slightly crisp. Transfer the peppers to paper towels to drain and season with a little salt.
  • Stir the almonds, 1 cup parsley, the chocolate, red wine, salt, and pepper into reserved garlic oil and spread onto a serving platter.
  • Top with cauliflower, garnish with fried peppers and remaining parsley.