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Walnut sauce, or salsa di noci in Italian, is a thick sauce made with chopped walnuts, garlic, olive oil, parmesan cheese, and fresh herbs. The herbaceous-filled ravioli known as pansotti is frequently served with this creamy sauce, but it also goes well with other types of pasta.
The sauce, sometimes known as walnut pesto, is a staple dish in the northwestern Italian region of Liguria. Given that Liguria's coastline and capital, Genoa, are located along the Italian Riviera, Ligurian cuisine combines traditional Italian flavours with influences from the Mediterranean province. Another well-liked sauce in the Italian Riviera is basil pesto, which is made with fresh basil, pine nuts, olive oil, Parmesan cheese, and garlic.
Here’s how you can make your own sauce at home:
Ingredients:
• 150 g of walnuts, toasted
• 35g white bread with its crusts removed
• Ground black pepper
• 40ml olive oil
• 10 g parmesan cheese, grated
• 1/2 garlic clove
• 100ml milk
• Lemon juice and salt to taste.
• For garnish, chop walnuts and parsley.
Method:
• Place the bread in the milk and let it sit for a few minutes to soak.
• Blend the soaked bread with the oil, walnuts, Parmesan, garlic, and spices. To achieve the correct consistency, gradually incorporate the remaining milk into the blender to create a smooth paste.
• Add lemon juice, salt, and pepper to taste while seasoning the sauce.
• It is frequently served with gnocchi or large, flat pasta varieties like pappardelle or tagliatelle.
• Add some chopped parsley and some roasted walnut pieces for more crunch.
How to use the walnut sauce
The traditional way to serve walnut sauce is over pansotti or another stuffed pasta, such as ricotta-filled ravioli or tortellini. The walnut sauce can also be used as a gravy for roasted chicken. To create a thick gravy consistency, thin up the lumpy mixture with milk or chicken stock. Lastly, prepare a thicker, chunkier walnut sauce to serve as a spread for crostini, which are pieces of toasted bread, such as a baguette.
