INGREDIENTS
NUTS 150 g (shelled product)
BREAD 30 gr
MILK 150 ml
PINE NUTS 20 g
GARLIC 1 clove
GRATTUGIATO PARMIGIANO 30 g
EXTRA-VIRGIN OLIVE OIL 3 tablespoons
SEA SALT as desired
Like the more famous pesto alla Genovese, walnut sauce is a typical Ligurian recipe and a symbol of the cosmopolitan soul of our Region, which in ancient times was supplied with this tasty ingredient everywhere in the Middle East, even as far as ancient Persia.
Today it is used by our Chefs to prepare traditional dishes such as pansotti, but it is undeniably excellent also simply tasted on bread.
Our recipe:
After preparing the walnut kernels, pour them into a pot of boiling water to lightly blanch them, for about 3-4 minutes. After draining and drying them lightly with a cloth. Now take the bread and soften it in a bowl with some milk for a few minutes and then pour it all in a sieve with a very narrow mesh, placed on a saucepan to keep the excess milk (we will need later).
Now take the walnuts, remove the outer skin and pour them into the mixer together with the bread you prepared earlier, the pine nuts, the Parmesan cheese and the garlic. Mix everything at moderate speed adding the oil and milk as you go along, depending on how creamy you want your sauce to be. Taste and add salt as you like.
It was easy, wasn’t it?
