Salsa di Noci | Italian Walnut Pesto Recipe

This walnut sauce comes from Liguria, residence of basil pesto, and is definitely simply as a lot of a basic because the latter regardless of not being as well-known overseas. It is thick, creamy, and tacky, and can be utilized as a dip, unfold or pasta sauce. Attempt pairing it with home made chestnut pasta!

Salsa di Noci | Italian Walnut Pesto Sauce Recipe

Like pesto, salsa di noci is historically made utilizing a mortar and pestle. Whereas the previous ought to by no means be made utilizing a blender or meals processor because the basil will develop into bitter, this sauce may be whipped up in a machine with out sacrificing a lot taste.

Watch the Pasta Grammar video the place we make this recipe right here:

For this recipe, you will want:

• 1 oz. (30g, about 1 slice) home made bread with crust eliminated

• Entire milk

• 1 1/2 cup (150g) shelled walnuts

• 1 oz. (30g) grated Parmigiano-Reggiano cheese, or to style

• 1 garlic clove, peeled and cored

• 2 tbsp. further virgin olive oil

• Dried marjoram

• Salt

Break the bread up into small chunks and place in a small cup or container. Fill the container with milk and let the bread soak for only a minute or two, or till it softens. Break it up right into a pulp, scoop it up and squeeze the surplus milk out. Place the bread pulp into the bowl of a blender or meals processor, however save the milk for later.

A fast observe on blenders: the smaller the bowl, the better will probably be to combine the pesto. We used very small “private” shaker cups for ours. In the event you solely have a really massive bowl out there, contemplate doubling the recipe and making further as this may give the blender blades extra to seize onto.

Into the blender bowl add the walnuts, Parmigiano, garlic, and olive oil. Additionally add a sprinkle of dried marjoram and a beneficiant pinch of salt.

Mix the elements collectively right into a thick paste. Don’t fret if the combination appears too dry and the blender has a tough time mixing it at first. Maintain scraping the perimeters and progressively including just a little little bit of milk at a time till the pesto is simply moist sufficient for the blender to course of.

The completed pesto may be saved refrigerated in a sealable container for as much as three days. To make use of as a pasta sauce, spoon the specified quantity (about 1 massive scoop per serving) into a big bowl and skinny it with some sizzling pasta water. Typically you need it to be skinny sufficient that it might probably coat the pasta, however thick sufficient that it might probably nonetheless persist with it. Switch the cooked pasta straight into the bowl and stir all collectively earlier than serving. Drizzle the completed pasta with olive oil.

Buon appetito!