- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cuisine: Italian
- Energy 328.37 (Kcal)
- Carbohydrates 3.39 (g) of which sugars 2.48 (g)
- Proteins 7.57 (g)
- Fat 31.72 (g) of which saturated 3.09 (g)of which unsaturated 1.18 (g)
- Fibers 1.38 (g)
- Sodium 180.38 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Additional Tips
The walnut sauce without cream should be nice and thick. To mix it with pasta dishes, just dissolve it with a little pasta cooking water, just as you do with all pestos that don’t require cooking.
You can freeze the walnut sauce by putting it in small jars. If it’s more convenient, you can freeze it in ice cube trays and, once frozen, place it in freezer bags. If you want to keep it in the fridge for a week, put the walnut sauce in a jar, remove the air by tapping the jar on a surface, and then cover the surface of the sauce with a bit of extra virgin olive oil.
Ligurian Walnut Pesto
Soak 50 g of stale bread without crust in about 150 ml of milk. Meanwhile, blanch 160 g of walnut kernels, boil them for a couple of minutes, then drain and remove the outer skin. Place the walnuts in a mortar and add a clove of garlic and start pounding. Continue until the walnuts are finely chopped. Then, add the squeezed bread and continue pounding. Finally, add 4 tablespoons of oil, one tablespoon at a time. Add 50 g of grated cheese and mix well. Adjust with salt and pepper and your pesto will be ready (source Cucchiaio D’argento). Alternatively, you can make the pesto in a mixer.
