Hello friends! Today I prepared a recipe for a super easy sauce that I make when I want something creamy and tasty: homemade quick walnut sauce.
It’s one of those recipes that seem fancy, but in reality, it takes just five minutes with a few ingredients we almost always have in the kitchen.
I started by soaking a slice of sandwich bread in milk, just to soften it. After a few minutes, I squeezed it well and put it in the blender along with a clove of garlic, a handful of shelled walnuts, some grated Parmigiano Reggiano, a good drizzle of extra virgin olive oil, and a little milk. Blend everything, and voila: a velvety, fragrant cream perfect for dressing pasta, spreading on crostini, or even as a base for savory pies.
This walnut sauce recipe is a great alternative to classic pesto, especially if you’re looking for an easy pasta dressing that’s different from the usual. The walnuts give a rich and enveloping flavor, and the sandwich bread in milk makes everything super creamy without the need for cream.
If you’ve never tried it, I recommend making it right away: it’s one of those recipes that saves dinner and wins everyone over. 😊
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup walnuts
- 1/4 cup Parmigiano Reggiano
- 1 slice sandwich bread
- 6 tbsp milk + milk for soaking
- Half garlic clove
- 1 1/3 tbsp extra virgin olive oil
- salt
Tools
- 1 Chopper bosch chopper
- 1 Cutting Board cutting board
Steps
To prepare the quick walnut sauce, start by softening the slice of sandwich bread in a bit of milk.
Squeeze the bread and place it in a mixer along with the Parmigiano, salt, garlic, and walnuts.
Chop until it becomes a dense yet homogeneous mixture.
Add the milk and extra virgin olive oil and blend again to thoroughly combine the ingredients.
Your quick walnut sauce is ready! 😊
FAQs
Can you remove the skins from the walnuts?
Sure, just immerse them for 2-3 minutes in boiling water, drain them, spread them on a clean cloth, and dry them with “vigor.” The skin will peel off easily!
