The walnut sauce, a typical ancient Ligurian recipe, has various schools of thought as is the case for many regional recipes. Some blanch the walnut kernels in boiling water briefly to remove the skin and slightly soften them, while others, like us, prepare it with raw kernels, leaving the skin on, which I believe makes the sauce more rustic. Then there are those who add more milk or more oil to make it creamier; we prefer it thick and then dilute it with a little pasta cooking water before dressing it, so the choice is yours. I can only tell you it’s fantastic even spread on a slightly warm bruschetta.
Below you’ll find other tasty condiment recipes, and as always, right after the photo, we’ll see how to prepare the Walnut Sauce Ligurian Recipe!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
Ingredients for the walnut sauce
- 7 oz walnut kernels
- 0.4 cup milk
- 1.8 oz crumb (of stale bread)
- 1 clove garlic
- 1.8 oz Parmigiano Reggiano PDO
- 1/3 cup extra virgin olive oil
- 2 pinches salt
How to prepare the walnut sauce
Begin preparing the walnut sauce by breaking the stale bread (you can easily use sliced bread) and soak it in a small bowl with the milk.
Meanwhile, briefly blanch the walnut kernels in plenty of boiling water: just 5 minutes are enough.
Drain them and, if you prefer a milder taste, remove the skin with some paper towels.
Now place all the ingredients, including the well-soaked bread with all its milk, into a blender or a food processor.
Blend everything until you reach the creamy consistency you prefer: you can leave it a bit more rustic or make it very smooth according to your taste.
If the cream is too thick, feel free to add a drizzle of oil or a few more teaspoons of milk.
Finally, transfer your sauce into an airtight glass jar, covering the surface with a bit of oil.
Close the jar and store it in the refrigerator until ready to use.
ENJOY YOUR MEAL!“
How to store the walnut cream?
You can store the walnut cream in the refrigerator for up to 5 days. Before using it to dress a first course, dilute it with a little pasta cooking water.
Variations
As mentioned above, you can choose to leave the skin on the kernels. Some people also add fresh mint or wild fennel.
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Frequently Asked Questions for Walnut Sauce
Can I prepare the walnut sauce in advance?
Absolutely! You can prepare it 1 or 2 days in advance. Always remember to cover the surface with a layer of oil and store it in a well-sealed jar in the refrigerator to maintain its freshness and color.
Is it necessary to remove the skin from the walnuts?
It’s not mandatory, but highly recommended if you desire a sauce with a light color and a very delicate taste. The skin contains a slightly bitter note that could be persistent in the final result.
How can I make the sauce lighter?
If you prefer a lighter version, you can replace part of the oil with a few tablespoons of pasta cooking water. This will help you achieve the desired creaminess without adding too many fats.
What type of pasta goes best with this sauce?
Besides the classic Ligurian pansoti, this sauce is delicious with trofie, bavette, or simple potato gnocchi. It’s also great spread on bread crostini for a tasty appetizer!
