Salsa di noci (walnut sauce)

Name: Salsa di noci (walnut sauce)
Total time: 10 min
Ingredients: 35g of white bread, crusts removed; 100ml of milk; 150g of walnuts, toasted; 10g of Parmesan, grated; 1/2 garlic clove; 40ml of olive oil; lemon juice, to taste; salt, to taste; freshly ground black pepper; chopped walnuts, to garnish; chopped parsley, to garnish

by GIC Kitchen

Item 1 of 1

Sauce
easy
Serves 6
10 minutes

★ ★ ★ ★ ★

5.00

This salsa di noci recipe (also known as walnut sauce) hails from Liguria, often being prepared to dress gnocchi and pasta or simply served as a dip or spread. The rich, creamy flavour makes it perfect for colder weather and it can be made in minutes.

First published in 2018

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Ingredients

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Salsa di noci

35g of white bread, crusts removed
100ml of milk
150g of walnuts, toasted
10g of Parmesan, grated
1/2 garlic clove
40ml of olive oil
lemon juice, to taste
salt, to taste
freshly ground black pepper
chopped walnuts, to garnish
chopped parsley, to garnish

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Method

Place the bread into the milk and leave to soak for a couple of minutes

35g of white bread, crusts removed
100ml of milk

Put the soaked bread into a blender along with the walnuts, Parmesan, garlic and oil. Blend to a smooth paste, slowly adding the leftover milk back in to reach the desired consistency

150g of walnuts, toasted
10g of Parmesan, grated
1/2 garlic clove
40ml of olive oil

Season the sauce with salt, pepper and lemon juice to taste

Often served with gnocchi or long, flat pasta shapes such as tagliatelle or pappardelle. Add some toasted walnut pieces for extra crunch and a sprinkling of chopped parsley