Walnut Sauce for Pansoti
Creamy Ligurian walnut sauce made with toasted walnuts, garlic, and fresh herbs. Ready in 10 minutes; traditionally served with pansoti pasta or gnocchi.
- Total time
- 10 min
- Servings
- 4
- Calories
- 380
- Protein
- 12g
elegantsimpleitalianvegetarianvegetariancreamysmoothweeknight
Ingredients
- 1.5 cups walnuts, toasted
- 1 piece garlic clove, minced
- ½ cup fresh basil leaves
- ½ cup whole milk or cream
- ½ cup Parmigiano-Reggiano, grated
- 3 tbsp extra-virgin olive oil
Instructions
- 1
Pulse walnuts and garlic in a food processor until coarsely chopped, ~10 pulses.
- 2
Add basil and pulse 3–4 times until just blended; avoid overworking into paste.
- 3
Add milk, Parmigiano, and olive oil; pulse until smooth and creamy, ~20 pulses.
- 4
Taste and adjust with salt and pepper. If too thick, thin with warm water by the tablespoon.
- 5
Transfer to a serving bowl. Use immediately or cover and refrigerate up to 3 days.
Tools you’ll need
- food processor
- serving bowl
- rubber spatula
- spoon
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