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Creamy walnut pesto sauce served
Thick Ligurian walnut sauce for pasta

Creamy walnut sauce (Salsa di noci)

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
A Ligurian-inspired creamy sauce, called 'Salsa di Noci' there. The slightly bitter, earthy taste of walnut blends wonderfully into the creamy, cheesy base. This is a rich, autumn-winter vibe sauce, which is best for stuffed pasta (ravioli), but also excellent for gnocchi.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Frying pan for toasting
  • Food processor
  • Small saucepan

Allergen Information

⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Toast the walnuts in a dry frying pan, then let cool.

Tip: Do not leave them unattended, because if they burn they become inedibly bitter.
2 ✓

In the food processor, crush the walnuts with the garlic, basil, cheese and oil into a thick paste.

Tip: This is practically a walnut pesto.
3 ✓

Pour the cream into a saucepan, warm it up, but do not boil.

Tip: Just get it hot.
4 ✓

Mix the walnut paste into the warm cream.

Tip: The warm cream 'extracts' the flavours from the pesto and loosens it into a creamy sauce.
5 ✓

Season with salt and pepper, and warm together (do not boil!) until it thickens.

Tip: If you boil it, the cheese may clump.

Recipe FAQ

Why toast the walnuts?
Raw walnut flavour can be a bit 'woody'. Under heat, the oils in the nut roast, and that sweet, nutty aroma we love comes out.
The result is bitter.
The skin of the walnut (the brown membrane) contains tannin, which is bitter. If it bothers you much, rub off most of the skin in a tea towel after toasting.

Ingredients

  • 60 g Walnut halves
  • 150 ml Double cream
  • 20 g Fresh basil
  • 40 g Parmesan cheese (grated)
  • 1 clove Garlic
  • 30 ml Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper