The GENOESE WALNUT SAUCE is a traditional condiment from Ligurian cuisine, particularly from Genoa, typically used to accompany “pansoti”, but also perfect for many other uses: to make a pasta dish more indulgent or to bring wonderful harmony to crostini served as an appetizer or with drinks. It is a very old and very simple sauce, as you can tell from the ingredients, but its flavor is delicate and distinctive and for that reason it is definitely worth trying.
As with all traditional dishes, variations are as numerous as the families who cook it, but the recipe I propose is well-tested and very tasty, despite not being excessive in fat (some add cream, which certainly makes any sauce creamier, but also heavier and too rounded in taste). The secret of the recipe is to dose the walnuts well: they must remain the stars of the sauce, giving it their aroma and that special, delicate and unmistakable fragrance.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz walnut kernels
- 2 tbsp soft bread crumb
- as needed milk
- Half clove garlic
- 1.25 tbsp pine nuts
- 3 tbsp grated Parmesan cheese
- 5 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Chopper
- 1 Nutcracker
- 1 Bowl
Steps
The preparation of the GENOESE WALNUT SAUCE is very easy and super quick.
First, soak the bread crumb in the milk for 5 minutes. Place the walnut kernels in the bowl of the chopper with the squeezed bread crumb, the Parmesan, half a clove of garlic (with the inner green sprout removed), the pine nuts, a pinch of salt and the oil.
Chop all the ingredients until you obtain a creamy, smooth and quite fine sauce. If it appears too dry, add more oil or, for a lighter version, milk or water.
Taste the sauce and adjust the salt if necessary.
Your WALNUT SAUCE is ready to be enjoyed as a pasta condiment — typical with LIGURIAN PANSOTI — or spread on crostini for an easy and tasty appetizer.
TIP
If you want a more rustic result with walnut pieces, pulse less in the chopper.
The traditional recipe includes marjoram, either fresh or dried. If you like it, add a sprig.
STORAGE
You can store the walnut sauce in the fridge for up to 2 days in a sealed glass jar.
If you make a larger batch you can also freeze it. It will keep for about 1 month; when using, thaw at room temperature.
