Ingredients

• 5 1/4 tsp saffron threads
• 6 garlic cloves
• 3 1/3 cups fresh parsley leaves
• Scant 1 cup extra-virgin olive oil
• 1 cup toasted blanched hazelnuts

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Instructions

1. Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool. Put the peeled garlic and the parsley leaves into a small bowl. Add the toasted saffron threads. Next, add the olive oil. Process with a hand-held blender to make a coarse paste. Add the toasted hazelnuts and continue to make an even, fine mixture.