Welcome friends, today I’m sharing with you a pasta condiment recipe you’ve likely already tried before. It’s walnut sauce, which, following the classic recipe, doesn’t include cream. In Genoa, walnut sauce is the perfect dressing for pansoti, but you can pair it with the pasta you prefer. Let’s get started, and you’ll see how delicious it is. I’m sure you’ll make it again.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
Let’s look at the ingredients and quantities we need to make it.
- walnut kernels (4.6 oz)
- extra virgin olive oil (3 tbsp)
- Half garlic (without the core)
- bread crumbs (0.9 oz)
- milk (2/3 cup)
- pine nuts (0.7 oz)
- grated Parmesan cheese (1 oz)
- to taste marjoram
- to taste fine salt
Steps
Let’s see how to make walnut sauce.
Summing up with a photo of the ingredients we need
As a first step, take the bread crumbs cut into pieces and soak them in the milk. It only takes a few minutes. Retrieve the softened and squeezed bread (keep the milk aside), and add our ingredients into the blender, one at a time. Then add the walnuts, pine nuts, garlic, grated cheese, marjoram, salt, and oil. Start blending and also pour in the milk we set aside.
Now open the blender and check the saltiness and creaminess. I like to leave the sauce a bit thicker because when I go to dress the pasta, whether it’s fresh or dry pasta, I always add a little cooking water to the sauce, which will make the cream more liquid and silky. If it seems too thick to you, add a splash of milk and continue blending. Our sauce is ready.
The sauce can also be stored in the freezer and reused later. If all the ingredients used are fresh, there will be no issue with freezing.
If this little recipe made you hungry, keep following my adventures both here and on my Instagram page by clicking the link below.
