This sauce became so popular eventually that it has now found a place in many Catalan cookbooks. La picada is used as a thickener in stews and soups and is added at the end of the cooking process which gives the dish its final flavor. Picada reminds me of the Indian chutney or the Broccoli pesto. They all are very similar. You can make Picada sauce in many different ways - spread, dip, or sauce!
It’s vegan No cheese added It’s a vegan pesto recipe Can be made in 20 minutes Simple and easy to make Needs basic pantry essentials An innovative pasta recipe
Veggies - I have used green peas and mushrooms but you can add any veggies you want or have at hand. Nuts, herbs, and spices - garlic, almonds, parsley, and jalapeno give this recipe a nutty and mildly spicy flavor. Bread - You can use any leftover bread in this recipe. I have used store-bought breadcrumbs and they worked great too.
As I mentioned before, this vegan pesto pasta doesn’t require any cheese and trust me, you will not even miss it! Picada gives this pasta a deeper and lustier taste than any butter or cream would. That is why I call it the healthy spaghetti sauce! It’s so easy to make, yet when you’re eating it, it tastes like a restaurant-worthy dish! I have added mushrooms and green peas but you can add any veggies you have handy, like bell peppers, edamame, onions, cherry tomatoes, asparagus, or broccoli. You can use this vegan pesto pasta sauce as a marinade, dip, pizza sauce, or as a spread. It can be baked into bread or mixed into a salad dressing. The options are endless.
