Walnut sauce recipe with photo step by step

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.

25 — 30 g Pine nuts

2 slices medium. White bread without crust

1 cup 200 ml. Milk

4-5 tbsp. l. (1 cold squeeze) Olive oil

1 tooth. Garlic

45 — 50 g grated Parmesan

Salt to taste

Freshly ground to taste. black. pepper

optionally Dried marjoram or its fresh leaves

The sauce is ideal both as a pasta sauce and as a spread for toasted bread.
The ingredients are designed for 5 servings.

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.