Walnut Sauce

Walnut sauce, or salsa ni noci, is a classic but somewhat hard to find Italian sauce. It’s wonderful on stuffed pastas like ravioli and tortellini. Walnut sauce - Salsa di noci
Yield about 2 cups
Time 30 minutes
  • wide, shallow bowl
  • rubber spatula
  • large saucepan
  • food processor
  • 1 c stale bread cubes
  • 1 c milk*
  • 1 pound of pasta, any shape
  • 1 c walnuts, plus a few extra for garnish
  • 2 cloves garlic, minced
  • 1 T nutritional yeast
  • ¼ t nutmeg
  • salt
  • pepper
  • ½ c olive oil

Place bread in bowl, pour milk on top, and set aside. Occasionally press the cubes down into the milk as needed.

Cook the pasta per package directions. Drain, but reserve some of the cooking water.

Meanwhile, lightly toast the walnuts (10 minutes at 250 degrees). Let cool, then grind into powder.

Add the soaked bread and milk, plus everything but the oil to the walnuts. Process into a smooth paste.

With the motor running, drizzle in the oil. Taste and adjust seasonings.

Stir into warm pasta** – if the sauce is too thick, add some of the pasta cooking water. Garnish and serve immediately.

Notes * Any will do – I like cashew milk.

** Walnut sauce is very rich – don’t add all of it at once, you might have enough left over for a second meal.

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Salsa di noci - walnut sauce