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Salsa di noci (walnut sauce)
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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
SAVE RECIPE
Method
1
Place the bread into the milk and leave to soak for a couple of minutes
- 35g of white bread, crusts removed
- 100ml of milk
2
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
3
Season the sauce with salt, pepper and lemon juice to taste
- lemon juice, to taste
- salt, to taste
- freshly ground black pepper
4
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
- chopped walnuts, to garnish
- chopped parsley, to garnish
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