Walnut Sauce (Salsa di Noci)
A silky Ligurian walnut sauce made with just walnuts, garlic, bread, and cream. Toss with pansotti or any fresh pasta for an elegant, nutty finish.
- Total time
- 10 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 1.5 cups walnuts, raw or lightly toasted
- 1 whole garlic clove, minced
- ¼ cup fresh bread crumbs (from day-old bread)
- ½ cup heavy cream
- ¼ cup parmesan cheese, finely grated
- 0 salt and black pepper to taste
Instructions
- 1
Toast walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly colored, ~3 minutes.
- 2
Transfer warm walnuts to a food processor. Add garlic, bread crumbs, cream, and parmesan.
- 3
Pulse until the sauce reaches a silky, paste-like consistency—small flecks of walnut visible, no chunks.
- 4
Taste and adjust salt and pepper. If sauce is too thick, thin with a tablespoon of warm pasta water or cream.
- 5
Serve warm or at room temperature with fresh pasta, drizzling extra cream if desired.
Tools you’ll need
- 12-inch skillet or sauté pan
- food processor or blender
- wooden spoon
- measuring cups and spoons
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