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Creamy walnut sauce served with pasta
Classic Italian walnut sauce

Creamy Walnut Sauce (Salsa di Noci)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
A Ligurian-inspired creamy sauce known as 'Salsa di Noci'. The slightly bitter, earthy flavor of walnuts blends beautifully into a creamy cheese base. A rich, autumn-winter sauce that pairs best with stuffed pasta (pansotti or ravioli) or gnocchi.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Skillet
  • Food Processor
  • Small Pot

Allergen Information

⚠️ Milk
⚠️ Tree Nut

Instructions

1 ✓

Toast walnuts in a dry skillet, then cool.

Tip: Watch closely; burnt nuts are inedible.
2 ✓

Blend walnuts, garlic, basil, cheese, and oil into a thick paste.

Tip: Think of this as a walnut pesto.
3 ✓

Warm the cream in a saucepan (do not boil).

Tip: Just heat it up.
4 ✓

Whisk the nut paste into the warm cream.

Tip: The warm cream dissolves flavors from the pesto and loosens it into a sauce.
5 ✓

Season with salt and pepper. Heat gently to thicken.

Tip: Don't boil or the cheese may clump.

Recipe FAQ

Why toast the walnuts?
Raw walnuts can taste 'woody'. Heat roasts the oils, bringing out a sweet, nutty aroma.
It tastes bitter.
Walnut skins (the brown husk) contain tannins. If it bothers you, rub the skins off in a kitchen towel after toasting.

Ingredients

  • 1/2 cup Walnut Halves
  • 2/3 cup Heavy Cream
  • 1/4 cup Fresh Basil
  • 1/3 cup Grated Parmesan
  • 1 clove Garlic
  • 2 tbsp Olive Oil
  • 1 pinch Salt
  • 1 pinch Black Pepper