Salsa di Noci

Name: Salsa di Noci
Prep time: 15 min
Cuisine: Italian (Ligurian)
Ingredients: Walnuts, shelled — 150 g (1.5 cups); White bread, crusts removed, soaked in milk — 1 slice; Garlic clove — 1; Extra-virgin olive oil — 80 ml (1/3 cup); Parmesan, grated — 30 g (1/3 cup); Heavy cream (optional, for looser texture) — 30 ml (2 tbsp); Salt — 3 g (1/2 tsp)

The Quirky Foodster Team

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15 min

Prep

0 min

Cook

Ingredients

Walnuts, shelled — 150 g (1.5 cups)
White bread, crusts removed, soaked in milk — 1 slice
Garlic clove — 1
Extra-virgin olive oil — 80 ml (1/3 cup)
Parmesan, grated — 30 g (1/3 cup)
Heavy cream (optional, for looser texture) — 30 ml (2 tbsp)
Salt — 3 g (1/2 tsp)

Method

Soak the bread slice in a little milk for 5 minutes, then squeeze out excess liquid.
Combine walnuts, soaked bread and garlic in a food processor; pulse to a coarse paste.
With the processor running, drizzle in olive oil until a thick sauce forms.
Stir in Parmesan and salt; add cream if a looser consistency is desired.
Toss with warm pasta or cooked vegetables immediately.

Cultural Background: A Ligurian walnut sauce dating to the region's medieval seafaring trade in nuts and spices, salsa di noci is a rich, uncooked sauce traditionally served with pansotti (herb-stuffed pasta) as an alternative to pesto.

Tips: • Soaking the bread in milk gives the sauce its characteristic creamy body without needing much dairy. • Toast the walnuts lightly beforehand to deepen their flavour, though this is optional.

Variations: • Add a few marjoram leaves for a traditional herbal note. • Thin with reserved pasta water instead of cream for a lighter version.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Not cooked; stir into warm pasta off the heat, thinning with a little warm water if needed. Nutrition (per serving) Approx. 190 kcal, 4 g protein, 18 g fat, 3 g carbohydrate per 30 g serving.

FAQs: What is salsa di noci traditionally served with? Pansotti, a Ligurian herb-filled ravioli, though it also suits other stuffed pastas and gnocchi. Can I make it nut-free? Not really — walnuts are the defining ingredient; there isn't a traditional substitute.