Ingredients
Walnuts — 200 g | |
Pine nuts — 25 — 30 g | |
White bread without crust — 2 slices medium. | |
Milk — 1 cup 200 ml. | |
Olive oil — 4-5 tbsp. l. (1 cold spin) | |
Garlic — 1 tooth. | |
Parmesan — 45 — 50 g grated | |
Salt — to taste | |
Freshly ground. black. pepper — to taste | |
Dried marjoram or its fresh leaves — optional |
Traditional Ligurian walnut sauce. Simple and natural.
How to make Walnut Sauce
The sauce is ideal both as a pasta sauce and as a spread for toasted bread.
The ingredients are designed for 5 servings.
Step-by-step recipe
1. |
First, it is worth blanching walnuts for a few minutes in a saucepan with boiling water. Then drain, rinse and remove the dark skin. This step makes them less bitter and sweeter. |
2. |
After you have prepared the walnuts, you need to soak the broken pieces of bread in milk for a while. |
3. |
As soon as steps 1 and 2 are completed, put water for the pasta (if you were going to cook it for pasta). Because the sauce is cooked quickly. |
4. |
Next, you need to squeeze the bread. |
5. |
Place the kernels in a blender along with the pressed slices of bread and garlic. Grind for a while (~ from 25 seconds). Add parmesan cheese, cedar and salt, marjoram if desired. Grind for ~ 20 seconds. You should get a slightly smooth paste. |
6. |
Continue, gradually adding olive oil. oil. Mix until the sauce is smooth and thick, adding a little more oil if necessary. Store in an airtight container in the refrigerator for no more than a week. |