Nov 14

Nov 14 Creamy walnut sauce farfalle

Today we are making “salsa di noci” or in English; walnut sauce. This sauce, or pesto, is much more unknown than it’s brother; the famous basil pesto, but equally delicious. It is made with just a handful of ingredients (I feel like I always say this haha!) and you only need a blender to make this.

Salsa di noci is a traditional sauce from the Liguria and Emilia-Romagna region in Italy.

What you’ll need to make this sauce:

walnuts; no walnut sauce without walnuts
white bread, a secret ingredients to add thickness and creaminess
parmesan cheese, for it’s salty flavor
garlic, to tie it all together
milk, to thin the sauce out without adding too much oil
a touch of olive oil, you can’t have an Italian recipe without olive oil, but also for a smooth and creamy base

This sauce is perfect for pasta or gnocchi but here are some other pairing suggestions for you to try!

Pair the sauce with roasted vegetables for a flavorful side dish.
Dip or spread onto toasted bread for a quick and delicious appetizer
Use in lasagna
Pair the sauce with tortellini or other filled pasta

And lastly some tips

Make this in advanc and have it on hand whenever you need it for a quick meal!
If you’re paring this sauce with pasta, make sure to reserve some pasta cooking water before draining the pasta to thin out the sauce.
Add chopped walnuts into the sauce for added crunch and nuttiness

Let’s jump into the recipe!

recipe

Serves 6 people

Ingredients

150 gr raw walnuts
150 ml milk
1 slice white bread
1 clove garlic
50 gr gondino parmesan freshly grated
1 tbs olive oil
optional salt and pepper

Instructions

Place all of the ingredients in a blender or mixer and mix until smooth and creamy.
Add more milk if the sauce is too thick.
Taste and if needed season with salt and pepper.
If you are eating this with pasta, reserve some pasta cooking water to thin out the sauce and serve with chopped walnuts, grated gondino parmesan and fresh parsley!
Buon appetito!