Walnut Sauce – Salsa di Noci

Walnut Sauce AKA Salsa di Noci is the most understated Italian sauce there is. It may not look like much but it is like a flavour bomb in your mouth! Serve it with pasta or toss with light and pillowy gnocchi or a simple comfort food meal!

Salsa di Noci or walnut sauce is unbelievably good, we mean if you're a fan of homemade pesto you will love this!

Although it's not nearly as well known as basil pesto it's as addictive, like eat it by the spoonful addictive.

Better yet it's made in a food processor and requires no cooking at all, it's SO quick and simple.

• Walnuts – an obvious one, you can't have walnut sauce without walnuts!
• White bread – the secret ingredient to making this sauce thick and extra creamy!
• Parmesan & Garlic – simple ingredients that pack a punch of flavour and give this walnut sauce some serious umami kick!
• Milk & olive oil – Adds creaminess and turns the mixture from a paste to a sauce.

How to Make Walnut Sauce (Salsa di Noci) – Step by Step

First, cut the crusts off the white bread then place in a bowl with the milk (photo 1 & 2).

Put all other ingredients in a food processor then add the milk and bread (it only needs to soak for a few seconds), (photo 3).

Blitz everything together until thick but smooth. If the sauce is too thick then add a little more milk (photo 4).

If tossing with pasta or gnocchi reserve 1 cup (240ml) of pasta water.

Once you've drained the pasta add it back to the pot with the desired amount of walnut sauce and loosen it with pasta water as you toss it with the pasta (you won't need the whole cup).

Ways to Use Walnut Sauce from Pasta to Chicken

• Toss with your favourite pasta long or short (this is how it's traditionally served)
• Toss with gnocchi (our favourite way to eat this)
• This would be the solid sauce to serve with our popular mushroom ravioli!
• It's good with roast chicken
• Keep it thick and spread it on crostini like you would any other pesto

Recipe Tips

• You can make this in advance and store it in the fridge covered in plastic wrap
• If the sauce is too thick you can add more milk until you reach the desired consistency
• If tossing with pasta or gnocchi reserve some pasta water to thin out the sauce it adds a tonne of flavour and helps loosen the sauce without adding more milk.
• We love to top pasta or gnocchi with extra chopped walnuts for extra crunch
• For freshness top with fresh parsley

Can you Freeze this sauce?

Yes, you can freeze it in suitable containers, thaw the sauce completely before using.

Since we prefer to eat this fresh (freezing things can dull the flavour) you can also half this recipe if you don't need as much.

More Italian Recipes You Might Like

• Beetroot Ricotta Gnudi in Sage & Butter
• Cavatelli and Broccoli Pasta
• Pasta Fagioli Soup – Pasta & Beans
• Veal Saltimbocca with Prosciutto and Sage

Ingredients

Makes 6 servings

• 1.5 cups walnuts ((150g))
• ¾ cup milk ((150ml))
• 1 slice white bread
• 1 clove garlic
• 1 cup parmesan (freshly grated (50g))
• 1 tbsp olive oil

Method

1. First, cut the crusts off the white bread then place in a bowl with the milk

2. Put all other ingredients in a food processor then add the milk and bread (it only needs to soak for a few seconds)

3. Blitz everything together until thick but smooth. If the sauce is too thick then add a little more milk

4. If tossing with pasta or gnocchi reserve 1 cup (240mof pasta water.

5. Once you've drained the pasta add it back to the pot with the desired amount of walnut sauce and loosen it with pasta water as you toss it with the pasta (you won't need the whole cup).

6. Serve with extra topped walnuts if desired.

Kitchen notes

• You can make this in advance and store it in the fridge covered in plastic wrap
• If the sauce is too thick you can add more milk until you reach the desired consistency
• If tossing with pasta or gnocchi reserve some pasta water to thin out the sauce it adds a tonne of flavour and helps loosen the sauce without adding more milk.
• We love to top pasta or gnocchi with extra chopped walnuts for extra crunch
• For freshness top with fresh parsley