Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Side view of a bowl of thick, creamy Salsa di Noci on a wooden board.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Italian Walnut Sauce (Salsa di Noci)

Recipe by Lisa Marie Cimini

A creamy, rustic Italian walnut sauce made with toasted walnuts, Parmesan, Pecorino, garlic, and olive oil. Use it with pasta, on crostini, or anywhere you want a deeply savory pantry staple.

  • Total Time15 minutes
  • Yieldabout 1½ cups 1x
  • DietGluten-Free, Vegetarian

Ingredients

Units Scale
  • 200 g walnuts, lightly toasted
  • 35 g freshly grated Parmesan cheese
  • 35 g freshly grated Pecorino cheese
  • 1 small garlic clove
  • 40-50 g extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-2 tablespoons warm water, as needed

Instructions

Toast the Walnuts

  1. Place the walnuts in a dry skillet over medium-low heat.
  2. Toast for 3 to 5 minutes, stirring frequently, until fragrant.
  3. Remove from the heat and allow them to cool slightly.

Blend the Sauce

  1. Add the toasted walnuts, Parmesan cheese, Pecorino cheese, garlic, olive oil, salt, and pepper to a food processor.
  2. Blend until smooth.
  3. Add 1 to 2 tablespoons of warm water, as needed, until the sauce is thick, creamy, and spreadable.
  4. Taste and adjust the seasoning.

Notes

Walnuts: Let the toasted walnuts cool completely before blending so they do not warm the cheese.

Texture: Keep the sauce slightly thick when storing it. You can loosen individual portions later with warm water, reserved pasta water, olive oil, or a splash of heavy cream.

For pasta: Add the sauce to warm pasta off the heat or over very low heat. Use reserved pasta water a little at a time until the sauce coats the pasta.

For a creamier sauce: Gently warm the Salsa di Noci with a small splash of heavy cream before tossing with pasta. Avoid boiling it.

Storage: Store in an airtight container in the refrigerator for up to 4 to 5 days. A thin layer of olive oil over the top can help protect the surface.

Before serving: The sauce will thicken in the refrigerator. Stir well and adjust the consistency as needed before using.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Sauce
  • Method: Food Processor
  • Cuisine: Italian

Find it online: https://myweatheredtable.com/salsa-di-noci/