Preparation

• Rinse and finely chop the parsley with a sharp knife or kitchen scissors.
• Finely chop the garlic clove with a knife, ensuring a uniform cut.
• Mix the chopped parsley and garlic, and add the grated lemon zest; optionally, you can add grated orange zest.
• Add a generous amount of extra virgin olive oil to the mixture.
• Gently pass the immersion blender over the mixture to integrate the ingredients, but do not blend to the point that it becomes too finely processed.
• Let the mixture rest for about 30 minutes at room temperature to allow the flavors to intensify.
• Meanwhile, crush a few roasted hazelnuts with a mortar and pestle until you achieve a coarse texture. Set aside.
• Add the chopped hazelnuts at the moment of serving the dish to prevent the mixture from becoming soggy.
• This preparation can be used to top meat and fish dishes, adding it just before serving. It pairs very well with boiled white asparagus or roasted vegetables.
• Roast the tomatoes and garlic in the oven at 180ºC for about 20-25 minutes until they are tender and slightly golden.
• Open the ñoras, remove the seeds, and soak them in cold water for at least 30 minutes to hydrate them.
• After hydrating the ñoras, briefly pass them through hot oil off the heat to enhance their flavor.
• Crush the toasted almonds, garlic, and hydrated ñoras with a mortar and pestle until a smooth paste is obtained.
• Mash the roasted tomato until you obtain a puree and thin it with a splash of vinegar to your liking.
• Combine the tomato puree with the nut paste and stir well to integrate all the ingredients.
• Pass the mixture through a chinois sieve to achieve a finer and smoother texture.